Sea Creature Soup with Slime Aioli
INGREDIENTS
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1 tablespoon olive oil, to saute
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1 1/2 pounds smoked chorizo, sliced into 1/4-inch rounds
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4 onions, chopped
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10 cloves garlic, chopped
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2 small heads fennel, halved and sliced thinly
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2 tablespoons red pepper flakes
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2 fresh bay leaves
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2 tablespoons chopped thyme leaves
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Salt and freshly ground black pepper
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3 cups dry white wine
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4 (14-ounce) cans whole tomatoes
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2 gallons fish stock
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4 (1-pound) lobsters, quartered
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2 pounds blue crabs, halved
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2 pounds Littleneck clams, scrubbed
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4 pounds mussels, scrubbed and debearded
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2 pounds squid, cleaned
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1 pint shucked oysters, with liquid
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2 pounds head-on shrimp
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1/4 cup chopped parsley leaves
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Slime Aioli, recipe follows
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French bread, sliced
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