If you are planning on staying home this year and having a small group for dinner, I recommend making this crowd-pleasing stew for your main course. Seafood has become so expensive that I usually save it for special occasions. And New Year’s Eve is certainly a time for celebration.
The soup base and aioli can be made ahead and finished at the last minute, making this an excellent choice for entertaining. You’ll only have to reheat the base and make the toasts on the day of serving. The tangy aioli topped on French bread toasts brings all the flavors together.
