Lowcountry Fish Stew

Prepare the Aïoli: Combine egg yolks, vinegar, salt, and lemon juice in a medium bowl, and whisk vigorously until pale yellow and foamy. Slowly drizzle in olive oil, whisking constantly until thick and emulsified. Scrape down sides of bowl with a spatula. Using a Microplane grater, finely grate 1 garlic clove into Aïoli. Taste; add more garlic and salt, if desired. Cover; chill until ready to use.

Prepare the Stew: Heat olive oil in a large heavy-duty pot or Dutch oven over medium. Add red onion, fennel, celery, leeks, shallots, garlic, and bay leaves. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are softened but do not take on any color, 5 to 8 minutes. Stir in tomato paste, and cook, stirring often, until mixture darkens slightly, about 2 minutes. Add shrimp shells and fish bones; cook, stirring often, 5 minutes. Add wine and liqueur (if using), and bring to a boil over medium. Once it reaches a boil, add 6 cups water, saffron (if using), and orange peel. Return to a boil; reduce heat to low, and simmer 45 minutes. Strain through a fine mesh sieve into a bowl; discard solids. (At this point, the broth can be frozen. I highly recommend making this ahead. Feel free to double the batch and freeze it, as this is the majority of the work in the recipe.)

Bring broth to a simmer in a 6-quart pot over medium. Add carrots, cabbage, salt, and little neck clams; simmer, covered, until clams start to open (some might not be completely open yet) and vegetables are tender, 8 to 10 minutes. Add fish, mussels, and shrimp. Cover; simmer gently over medium until just cooked through, 5 to 7 minutes. Using a slotted spoon, divide seafood and vegetables evenly among serving bowls. Remove pot from heat, and whisk in butter, cayenne pepper, and lemon juice. Season with additional salt as needed.

Ladle broth over seafood and vegetables in bowls. Garnish with parsley and a few drizzles of olive oil. Serve with warm rice, toasted bread, and Aïoli.