INGREDIENTS:

Aïoli:

• 1 large garlic clove
• ¼ teaspoon salt
• ½ bottled mayonnaise
• 1/8 teaspoon cayenne pepper
• 1 tablespoon orange juice

Bouillabaisse:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 large garlic cloves, finely chopped
• 1 14.5 ounce can stewed tomatoes, including juice
• 2 cups bottled clam juice
• 1 teaspoon fennel seed
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 bay leaf
• 8 small hard-shell clams, scrubbed
• ½ pound mussels, scrubbed
• ½ pound shrimp (medium or larger), shelled and deveined if desired
• ½ pound sea or bay scallops, rinsed
• ½ pound haddock, cod, halibut, sea bass, or other firm-fleshed fish fillet, cut into 2-inch pieces

• 1 baguette, cut into 1-inch slices and lightly toasted
• ½ cup chopped fresh parsley leaves

DIRECTIONS:

1. Make the aïoli: Mash garlic together with salt to form a paste.  In a small bowl, stir together mayonnaise, garlic paste, cayenne, and orange juice.  Set aside.

2. In a large heavy-bottomed pot, heat oil over medium heat.  Add onion and garlic and cook until softened, about 5 minutes.  Add tomatoes, clam juice, fennel seed, thyme, tarragon, and bay leaf and simmer; partially covered, for 20 minutes, stirring occasionally and breaking up tomatoes.

3. Add clams and mussels to simmering soup, and cover pot.  Every minute or so, using tongs, remove any opened clams or mussels, reserving them in a bowl.  After 10 minutes, remove and discard any unopened shells.  Add shrimp, scallops, and fish and simmer, covered, for 5 minutes.

4. Divide clams and mussels among large soup bowls and ladle soup and seafood on top.  Spread toasts generously with aïoli, and float one on each serving. (Serve remaining aïoli and toasts separately.)  Sprinkle each serving with parsley.

SERVES 4 TO 6