Bouillabaisse with saffron aioli crostini |

Ingredients

• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon crumbled saffron threads
• ¾ cup mayonnaise
• 3 tablespoons olive oil
• 2 large garlic cloves, peeled and pressed
• 2 ½ pounds white potatoes
• ¾ cup olive oil
• 3 leeks (white parts only), well rinsed, coarsely chopped
• 1 fennel bulb, coarsely chopped
• 1 large onion, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1 ½ teaspoons crumbled saffron threads
• ¾ teaspoon dried red pepper flakes
• 10 fresh thyme sprigs
• 6 fresh parsley sprigs
• 3 bay leaves
• 3 quarts water
• 1 ½ cups dry white wine
• 12 ounces bottled clam juice or fish stock
• 9 plum tomatoes, coarsely chopped
• 6 tablespoons tomato paste
• 2 lobster tails, shells removed and reserved, lobster meat cut into 1~inch pieces
• 30 large uncooked shrimp, peeled, deveined, end of tails left intact, shells re­served
• 3 tablespoons Pernod or Ricard
• 30 mussels, scrubbed, de-bearded
• 30 littleneck clams, scrubbed
• 1 ½ pound snapper, cut into 2-inch pieces
• 1 ½ pound halibut, cut into 2-inch pieces