Cioppino With Garlic Aioli

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter or margarine
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 1 bunch parsley, chopped

• 2 (14 1/2 ounce) cans Italian-style stewed tomatoes

• 2 (14 1/2 ounce) cans chicken broth
• 3 cups clam juice
• 1/2 cup white wine
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 lb peeled shrimp
• 18-24 small clams
• 18 mussels, cleaned and debearded
• 1 1/2 lbs cod fish fillets, cut in 1-inch cubes
• 1/2 cup mayonnaise
• 1-3 garlic cloves, finely minced (to taste)
• lemon juice
• 1 dash cayenne

Directions

1. 1

   Heat large stockpot on med-low heat, add olive oil and butter; heat until it just starts to smoke.

2. 2

   Add onions and parsley. Stir until onions are transclucent about 7 minutes.

3. 3

   Add garlic and stir about 30 seconds.

4. 4

   Stir in tomatoes breaking them up in the pan.

5. 5

   Add chicken broth, clam juice, wine, bay leaves, basil, oregano, and thyme.

6. 6

   Mix well.

7. 7

   Simmer 30 minutes.

8. 8

   Mix together mayo, garlic, lemon juice and cayenne and refrigerate until stew is ready.

9. 9

   Add all seafood and bring to a boil.

10. 10

    Lower heat and simmer 5-7 minutes.

11. 11

    Ladle into bowls and add a dollop of garlic aioli.