Marseille Fish Soup with Aioli

 For the aioli: peel garlic and squeeze through the garlic press. Whisk with egg yolk and 1 squeeze of lemon juice. Gradually add olive oil, whisking constantly. Season with salt, lemon and cayenne pepper.

For the soup: peel garlic and cut into thin slices. Rinse and dry fennel, cut into thin slices.

Cut beefsteak tomatoes crosswise, blanch briefly in boiling water and peel. Quarter and remove stems, dice. Rinse nad dry scallions, cut into rings. Rinse thyme and rosemary, shake dry and pluck off leaves. Heat fish broth in a large saucepan. Add fennel, garlic, diced tomatoes, scallions, rosemary and thyme and simmer, covered, for about 8 minutes. Rinse fish fillets gently under cold water, pat dry and cut into bite-sized pieces. Rinse mussels in cold water and remove beards. Discard open mussels. Add fish, mussels and saffron to the broth and simmer for about 6 minutes. Discard all unopened mussels. Season soup with salt, pepper, dash of Tabasco and Pastis.