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