2 kg (4 lb) non-oily fish fillets and shellfish of your choice
6 tablespoons mayonnaise
1 ready-roasted red pepper
salt and pepper
slices of lightly toasted baguette, to serve
Heat the oil in a large saucepan. Add the onion, celery, fennel and 4 of the garlic cloves and gently cook for 7 minutes until softened. Stir in the ground coriander and cayenne and cook for a couple of seconds, then add the tomatoes, bouquet garni, saffron and stock and bring to the boil. Season, reduce the heat and leave to simmer for 10 minutes.
Add any firmer-fleshed fish first, such as monkfish and langoustines, and cook for 5 minutes. Add any remaining fish or shellfish and simmer for a further 5 minutes until cooked through. Discard any shellfish that remains closed.
Whizz together the remaining crushed garlic clove with the mayonnaise and red pepper. Drizzle on the baguette and serve alongside the stew.