Fish & chorizo stew with confit garlic aioli

For the aïoli, cut the top off the bulb of garlic, keeping the rest intact. Put the bulb in a small ramekin and pour over the oil so the bulb is submerged, then cover and bake at 180C/160C fan/gas 4 for 45 mins, or cook in an air-fryer for 30 mins until softened and golden. Cool fully in the oil, then remove the bulb. The garlic-infused oil will keep covered at room temperature for up to two weeks. The roasted garlic will keep chilled for up to three days.

Heat 2 tbsp of the garlic-infused oil in a large pan over a low-medium heat and fry the fennel and onion for 10 mins, stirring often until the veg is translucent.

Stir in the crushed garlic and chorizo, cooking for a couple of minutes until the chorizo has released some of its oils into the pan. Add the chilli flakes, saffron, bay leaves and wine. Turn up the heat and bubble for a minute or two, then pour in the passata. Season well, cover and simmer gently for 15 mins. Once cooled completely, the stew base will keep chilled in an airtight container for two days or frozen for up to two months.

Squeeze the roasted garlic cloves from step 1 into a food processor, discarding the skins. Add the egg yolks and blitz to a purée. With the motor running, slowly drizzle in the rest of the garlic oil. The sauce will slowly begin to thicken and turn paler in colour. When you’re happy with the consistency, season with salt and a squeeze of lemon juice. The aïoli will keep in an airtight container at room temperature for an hour, or chilled for a day.

While the stew base is simmering, add the chickpeas, prawns and white fish. Cover and simmer for 5 mins more until the fish is opaque and the prawns are pink.

Taste for seasoning and scatter with a pinch of lemon zest and the chopped parsley. Serve in shallow bowls with a dollop of the aïoli and slices of baguette for dunking.