BBC Food - Recipes - Cornish fish stew with garlic toast and aïoli

Ingredients

• 5 tbsp olive oil
• 400g/14oz inexpensive fish steaks or trimmings, such as gurnard, hake, pollock, sardines or red mullet
• 100g/3½oz small uncooked prawns , shells left on
• 1 large fennel bulb, trimmed and chopped
• 2 banana shallots , chopped
• 1 carrot , peeled and chopped
• 1 celery stalk, trimmed and chopped
• 1 tbsp tomato purée
• 250g/9oz plum tomatoes , chopped
• 1 star anise
• pinch saffron strands
• ½ tsp cayenne pepper
• 300ml/10½fl oz dry white wine
• 2 tbsp pastis
• 600ml/20fl oz fish stock
• 600ml/20fl oz chicken stock
• 400g/14oz sea bass fillets, cut into 4 pieces
• 400g/14oz cod fillet, cut into 4 pieces
• 300g/10½oz halibut fillet, cut into 4 pieces
• 12 cockles , cleaned (discard any cockles that do not shut tightly when tapped firmly on the side of the sink)
• 8 cooked tiger or king prawns , shells left on
• 1 lemon , juice only
• 3 garlic cloves, peeled and left whole
• 200g/7oz butter , softened
• 1 baguette , diagonally sliced into 8-12 slices
• 2 garlic cloves, crushed
• 2 free-range egg yolks
• small pinch saffron strands
• 75ml/2½fl oz olive oil
• 75ml/2½fl oz vegetable oil
• 1 tsp white wine vinegar
• salt and freshly ground black pepper