For the salsa rossa : heat the olive oil in a saucepan and fry the chilli and garlic for 1-2 minutes, then stir in the tomatoes, cinnamon, bay leaves, oregano and season with salt and freshly ground black pepper. Simmer for 15 minutes, stirring frequently.
Stir in the sugar and red wine vinegar. Bring the mixture back to the boil and cook for 2-3 minutes, or until reduced slightly.
For the fish stew : place the fish in a large bowl and season with salt and freshly ground black pepper. Drizzle with the olive oil and toss to coat.
Discard any mussels that are open and fail to close when firmly tapped.
Heat a drizzle of olive oil in a large pan over a medium heat. Throw in the tiger prawns and fry for 1-2 minutes, or until they start to turn pink. Add the fish pieces, the mussels, chopped garlic and chilli. Reduce the heat slightly and stir the seafood with a wooden spoon for about a minute, or until beginning to colour.
Increase the heat again and add the wine to the pan. Pour in the salsa rossa and the bisque or fish stock, saffron and spinach and bring to the boil. Cover the pan with a lid, reduce the heat and simmer for 10 minutes, or until the seafood is cooked. Discard any mussels that have not opened.
Stir in the lemon juice and season, to taste, with salt and freshly ground black pepper.
For the bruschetta : preheat a griddle pan or grill to high. Brush the slices of ciabatta with a little olive oil and toast on the preheated griddle or under the grill for 2-3 minutes on both sides, or until nicely toasted. Rub the ciabatta with the cut side of the raw garlic halves.
For the aioli put the egg, a pinch of salt, a pinch of white pepper, the mustard and garlic in a large mixing bowl. Whisk until the egg has doubled in volume. Slowly add the vegetable oil in a thin steady stream, whisking continuously, until the mixture has thickened and emulsified. Slowly add the olive oil in a thin stream, whisking all the time, until the mixture is thick and creamy. Add the lemon juice and whisk well to combine.
To serve, divide the seafood and spinach evenly between four serving bowls with a slotted spoon and ladle over plenty of sauce. (If the sauce is not thick enough, return the saucepan to the stove over maximum heat and boil vigorously to reduce and thicken a little.) Scatter over the fennel tops, if you like, and garnish with the tarragon.
. Place a slice of bruschetta on each bowl and top with a spoonful of lemon aioli. Finish with a drizzle of olive oil.
