Heat 15ml of olive oil in a deep frying pan and sauté carrot, onion, fennel, two garlic cloves, chilli, and fennel seeds for 2-3 minutes.
Squeeze excess liquid from the soaked mushrooms and roughly chop them.
Add mushrooms and tomatoes to the pan and cook over medium heat for 20 minutes.
Pour in the fish stock, bring to a boil, then simmer for 20 minutes.
Boil potatoes with saffron in a separate pan for 5-8 minutes until tender and drain.
Blend the broth until smooth and season with salt and pepper.
Heat 15ml of olive oil in a shallow pan and cook clams, mullet, monkfish, and wine covered for 1-2 minutes.
Discard any clams that have failed to open.
Add broth, potatoes, and lobster to the pan and simmer until thoroughly heated.
Mix parsley with the remaining garlic and sprinkle over the stew to serve.