Summer Vegetable and Fish Stew with Aioli

This is a gorgeous summery dish that is lovely for slightly cooler evenings. The trick is the texture – you want all the vegetables to be cooked through but still chunky and holding their shape, rather than disintegrating. That’s why it’s important to use a waxy potato that doesn’t fall apart and to add the cherry tomatoes closer to the end, so they don’t dissolve into the sauce. You can substitute other vegetables, like peas, beans, or courgettes.