Italian Zuppa di Pesce with Saffron Aioli

**Prepare the Saffron Aioli:** In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and the saffron threads with their steeping water. Season with salt and pepper to taste. Set aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, and fennel and cook until softened, about 5-7 minutes.

Add the crushed tomatoes, white wine, fish stock, oregano, and red pepper flakes. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.

Add the mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any mussels or clams that do not open.

Add the shrimp, calamari, and fish fillets to the soup. Cook for another 3-5 minutes, or until the shrimp are pink and the fish is cooked through.

Season the soup with salt and pepper to taste.

Ladle the zuppa di pesce into bowls. Drizzle with saffron aioli, garnish with fresh parsley and fennel fronds, and serve immediately. Crusty bread is recommended for dipping.