Star Chef's Simple and Creamy Fish Stew

Start by peeling the shrimp, making sure to save the shells to use for the broth.

Heat olive oil in a deep pan and roast the shrimp shells until they get a nice color, but don't burn them.

Add the mussels to the roasted shells, pour in white wine, and cover the pan to steam until they open.

Once the mussels have opened, remove them from the pan. Strain the remaining liquid through a sieve to create a flavorful shellfish stock, discarding the shells.

Finely chop the leek, fennel, and garlic.

In the same pan, heat olive oil and sauté the chopped vegetables until soft. Add the shellfish stock and crushed tomatoes, then let it simmer.

Cut the cod and salmon into bite-sized pieces. Place them in the simmering stew, cover, and let them steam on low heat until cooked through.

When the fish is cooked, add the previously cooked and shelled mussels and the peeled shrimp to the stew to warm them up.

Squeeze lemon juice over the stew, add dollops of the grilled paprika aioli, and garnish with sliced spring onions and dill before serving.

To make the aioli, place an egg, chopped garlic, and roughly chopped grilled paprika in a tall container suitable for a hand blender.

Add a small amount of mustard and a pinch of salt to the mixture.

Using a hand blender, start blending the ingredients while slowly drizzling in oil until a thick and creamy aioli forms.

Taste the aioli and adjust the seasoning with more salt if needed. Set it aside until you are ready to serve the stew.