Slow-Cooker Fish Stew with Fingerling Potatoes and Aioli | Williams Sonoma

Ingredients

• 3 Tbs. olive oil
• 1 lb. (500 g) fingerling or Yukon Gold potatoes, cut into 1/2-inch (12-mm) pieces
• 1 small fennel bulb, trimmed, cored and thinly sliced crosswise
• 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
• 1 large, ripe tomato, halved, seeded and finely chopped
• 1/2 yellow onion, finely chopped
• 1 carrot, peeled and finely diced
• Kosher salt and freshly ground pepper
• 2 cups (16 fl. oz./500 ml) fish stock
• 1 cup (8 fl. oz./250 ml) dry white wine
• 2 garlic cloves, minced, plus 1 large garlic clove
• 1 large bay leaf
• 2 lb. (1 kg) skinned firm, thick white fish fillets such as halibut, mahimahi or cod, cut into 1-inch (2.5-cm) pieces
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 egg yolk
• Juice of 1 lemon (about 2 Tbs.)
• 1 tsp. Dijon mustard
• 1 small garlic clove, minced
• Kosher salt
• 2/3 cup (5 fl. oz./160 ml) canola oil
• 1/3 cup (3 fl. oz./80 ml) mild olive oil
• 1 baguette, cut on the diagonal into slices 3/8 inch (1 cm) thick (about 24 slices)
• 2 Tbs. olive oil
• 2 garlic cloves, peeled but left whole