Slow Cooker Fish Stew with Fingerling Potatoes and Aioli

Ingredients

• 3 Tbs. olive oil
• 1 lb. (500 g) fingerling or Yukon Gold potatoes, cut into 1/2-inch (12-mm) pieces
• 1 small fennel bulb, trimmed, cored and thinly sliced crosswise
• 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
• 1 large, ripe tomato, halved, seeded and finely chopped
• 1/2 yellow onion, finely chopped
• 1 carrot, peeled and finely diced
• Kosher salt and freshly ground pepper
• 2 cups (16 fl. oz./500 ml) fish stock
• 1 cup (8 fl. oz./250 ml) dry white wine
• 2 garlic cloves, minced, plus 1 large garlic clove
• 1 large bay leaf
• 2 lb. (1 kg) skinned firm, thick white fish fillets such as halibut, mahimahi or cod, cut into 1-inch (2.5-cm) pieces
• 2 Tbs. chopped fresh flat-leaf parsley

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