Fish Stew with Fennel Aioli

This hymn to garlic is really a white bouillabaisse, a stew of mixed whitefish, its broth thickened and enriched with the garlic mayonnaise called, in the south of France, aioli. Correctly, aioli is just garlic mayonnaise with no other flavorings but I have taken liberties throughout the book, flavoring it with whatever seems appropriate. The best fish to use for this dish would be sea bass, cod, monkfish, conger eel, halibut, pollack, haddock, and whiting.