Thinly slice the vegetables for the stock. Cut the tomatoes roughly.
Wash the fish bones and remove any traces of blood. Remove the eyes and gills from the fish head if needed.
Heat a large pan and add a splash of oil. Sweat the vegetables for five minutes. Add the star anise, coriander seeds and fresh herbs. Add the fish bones and cook for a further five minutes. Add the white wine and then reduce by half. Cover the bones and vegetables with water and bring to the boil.
Once the stock is boiling, reduce to a simmer. Skim off any impurities that rise to the surface. Cook for 40 minutes and then pass the stock thorough a muslin lined fine sieve.
Whisk together the egg yolks, mustard and a little lemon juice. Add the salt.
Puree the garlic cloves with a pinch of salt and add to the base of the aioli.
Whisk in the oils, adding a little at a time until all of the oil is incorporated and you have a thick aioli.
Cook the potatoes in salted water. Bring the potatoes to the boil, reduce the heat and simmer for 15 minutes until tender.
Whilst the potatoes are cooking, finely dice the shallot and zest and juice the lemon.
Just before serving, crush the potatoes with a fork, add a pinch of shallots and dress with olive oil, lemon juice and zest. Check the seasoning.
Blanche the tomatoes in boiling water for 10 seconds and then plunge into iced water. Remove the skins, cut into quarters and then remove the seeds to create petals. Dice the tomato petals.
Chop the chives, pick and roughly chop the basil.
Fillet the halibut if necessary and then cut into 150g portions with the skin on.
Heat a charg-rill until hot and preheat the oven to 200'C.
Wash the clams and mussels and remove the beards from the mussels. Discard any cracked or dead mussels.
Season the fish and drizzle with a little oil. Char-grill the fish on the flesh side. Transfer to the oven on an oiled baking sheet and cook for 4-5 minutes. The fish will be cooked when you can remove the skin easily and the centre is opaque.
Squeeze on some lemon juice before serving.
Whilst the fish is cooking make your shellfish sauce.
Heat a small amount of fish stock (75 ml) in sauce pan with a lid and add a few mussels and clams. Place the lid on and cook over a high heat for 2 minutes.
Whilst the shellfish is cooking warm the potatoes.
When the shellfish is cooked (the shells are open) remove the pan from the heat. Whisk in 2 tablespoons of the aioli until you have a thick and creamy sauce. Finish with some chopped chives, basil, tomato dice and a squeeze of lemon juice.
Place a stainless steel ring in the centre of a plate. Fill with the crushed potatoes. Place the fish on top, grilled side up and then finish with a generous amount of the sauce.
«Be careful not to boil the sauce once the aioli has been added. The eggs in the aioli will scramble. »