Cioppino With Garlic Aioli - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
2 medium onions, chopped
3 garlic cloves, minced
1 bunch parsley, chopped
2 (14 1/2 ounce) cans Italian-style stewed tomatoes
2 (14 1/2 ounce) cans chicken broth
3 cups clam juice
1/2 cup white wine
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lb peeled shrimp
18 -24 small clams
18 mussels, cleaned and debearded
1 1/2 lbs cod fish fillets, cut in 1-inch cubes
1/2 cup mayonnaise
1 -3 garlic clove, finely minced (to taste)
lemon juice
1 dash cayenne

Preparation

Heat large stockpot on med-low heat, add olive oil and butter; heat until it just starts to smoke.
Add onions and parsley. Stir until onions are transclucent about 7 minutes.
Add garlic and stir about 30 seconds.
Stir in tomatoes breaking them up in the pan.
Add chicken broth, clam juice, wine, bay leaves, basil, oregano, and thyme.
Mix well.
Simmer 30 minutes.
Mix together mayo, garlic, lemon juice and cayenne and refrigerate until stew is ready.
Add all seafood and bring to a boil.
Lower heat and simmer 5-7 minutes.
Ladle into bowls and add a dollop of garlic aioli.