Ingredients

• 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
• 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
• Slime Aioli, recipe follows
• French bread, sliced

Directions

Slime Aioli:

2 egg yolks*

1 clove garlic

1/2 lemon, juiced

1/2 cup basil leaves

Pinch cayenne

Salt and freshly ground pepper

1 1/2 cups olive oil

In a food processor, combine egg yolks, garlic, lemon juice, basil, cayenne, salt and pepper. Puree until smooth. With the machine running, slowly add the olive oil until the mixture is thick and emulsified.

Thin with a little more lemon juice, if necessary.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.