Seafood Stew With Anchovy Aioli

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup bottled clam juice
• One 28-ounce can diced peeled tomatoes with their juices
• 1 tablespoon tomato paste dissolved in 1/2 cup water
• Two 2-inch-long strips of orange zest
• 1 1/2 teaspoons anchovy paste
• Salt and freshly ground pepper
• 1/4 cup mayonnaise
• Cayenne pepper
• 3/4 pound shelled and deveined large shrimp, cut into 1-inch pieces
• 3/4 pound sea scallops, halved or quartered if large

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