Heat 30ml olive oil in a large pan and fry onion and garlic until softened.
Fry fennel seeds and cayenne for one minute then add saffron, prawns, and 200g hake.
Add liqueur and flambé safely before adding white wine and reducing the liquid by half.
Add tomatoes and fish stock then simmer for eight minutes until fish is cooked.
Blend the mixture to a fine purée and strain through a sieve back into a clean pan.
Add remaining hake, mussels, and clams and simmer until shells open and season.
Sear oiled squid on a hot griddle for 30 seconds per side and season.
Toast baguette slices under a high grill until golden-brown.
Blend egg yolks, garlic, cayenne, and saffron while gradually adding oil to form a thick mayonnaise.
Ladle stew into plates, top with squid, and serve with toast, cheese, and mayonnaise.