Bouillabaisse with Garlic Aioli Toasts

Our version of bouillabaisse, the classic Provençal stew, is brimming with a variety of seafood in a richly seasoned tomato base. And though it’s a lengthy process, we promise that making your own fish stock will transport you from your kitchen at home to a quaint bistro in France. Just ask your fishmonger for fish bones, heads, and bodies to make it. PS: The slices of toasted baguette slathered with garlicky aioli are not only a serving suggestion but a requirement for soaking up all the d