Bourride (Fish Stew with Aïoli)

AÏOLI:--
1 tsp fresh lemon juice
1 tsp SIDS CRAZY LEMON
1 clove garlic, minced
1 egg yolk, at room temperature
1 cup olive oil
SOUP:--
¼ cup rice bran oil
1 tsp fennel seeds
¼ tsp cayenne
2 cloves garlic, crushed
2 leeks, white only, rough chopped
2 onions, rough chopped
2 tomatoes, quartered
1 bay leaf
1½ cups cider
4 cups shrimp stock
1 kg monkfish
280 g shrimp, dressed
SIDS SALT & PEPPER, to taste
2 tbsp minced parsley
Toasted baguette, for serving

AÏOLI: Whisk lemon juice, SIDS CRAZY LEMON, garlic and egg yolk in a heatproof bowl set over a saucepan of simmering water until thick, 2-3 minutes, then transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl and set aside.
SOUP: Heat oil in a 6 litre saucepan. Add fennel, cayenne, garlic, leeks, onions, tomatoes and bay leaf then cook until soft, about 15 minutes. Add cider and simmer until reduced by half, 4-5 minutes. Add stock and 2 cups water then boil. Reduce heat to medium and cook until stock is slightly reduced, 12-15 minutes. Strain stock then return to saucepan over medium heat. Add fish, shrimp, saffron, SIDS SALT & PEPPER and cook until fish is firm and shrimp are pink, 2-3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
Whisk ½ cup stock into aïoli then return to pan. Cook until slightly thick, 4-5 minutes then ladle over fish. Garnish with parsley and serve with toasted baguette.