Saute garlic in olive oil. Add the onions, tomatoes, leeks and bell pepper. Allow all vegetables to cook into a mash. Pour in very good fish stock and add the boneless fish fillet. Add the cleaned mussels and hallaan. Add the saffron and the tiger prawns. Cook just until all seafood are done. Flavor fish soup with aioli. Add garlic bread to the soup, a few pieces at a time depending on desired soup texture. Or, serve the aioli and the bread separately. Serve bouillabaisse while warm.