SEAFOOD STEW WITH Aïoli

(4 persons)
Auberge « La Bartavelle » - Vaison-la-Romaine
Chef : Rémy Sarrazin

3 Red gurnard, 600 gr monkfish,
600 gr cod, 3 weever, 6 Filets of Sole, 12 Scampi,
12 velvet swimming crab, 1 kg mussels,
600 gr carrots, 600 gr leeks,
600 gr turnips, 600 gr Potatoes,
600 gr de zucchini, 700 gr fennel,
300 gr de green beans, 3 liters fish stock.
Aïoli: 3 egg yolks, 6 cloves of garlic, 30 cl olive oil,
1/2 lemon

Grind the garlic and the salt, whisk the egg yolks with the olive oil with a few drops of lemon juice. Empty, scale and behead the fish, cut them into slices. Clean the mussels, put aside. Prepare the vegetables: cook them in salted boiling water. Cook the mussels over a high flame. Heat the fish stock, add the filtered cooking juices from the mussels.
Place the slices of fish, placing rolled filets of sole last, then the scampi and the crab.
After 2 minutes, add the vegetables and the mussels.
Prepare the plates, add some bouillon. Serve the Aioli on the side.