Heat a medium sized pot over medium heat with 2 tablespoons of vegetable oil. Add the 2 heads of fennel, 3 leeks, 2 heads of garlic and 1 tablespoon of saffron threads and sweat until tender. Add 2 medium chopped tomatoes and 3 tablespoons of Gochujang and cook down until most of the water is cooked out. Add ½ cup of Pernod and cook down for 2-3 minutes to cook off the alcohol. Pour in the 2 quarts of chicken stock and bring up to a boil. Reduce heat to a simmer and cook for about 15 minutes.
Heat a medium sized pot over medium heat with 2 tablespoons of vegetable oil. Add the 2 heads of fennel, 3 leeks, 2 heads of garlic and 1 tablespoon of saffron threads and sweat until tender. Add 2 medium chopped tomatoes and 3 tablespoons of Gochujang and cook down until most of the water is cooked out. Add ½ cup of Pernod and cook down for 2-3 minutes to cook off the alcohol. Pour in the 2 quarts of chicken stock and bring up to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add 2 diced Yukon gold potatoes and 2 lbs of shrimp to the pot. Turn off the heat and let the shrimp finish cooking in the hot liquid.
For the Aioli, Bring about 1/2 cup of water to a boil. Spoon out 2 teaspoons of the water and pour over the saffron threads to “bloom”. In a small bowl, mix together the 1 cup of mayonnaise, ½ teaspoon saffron water and 1 clove of garlic paste. Season to taste with salt and pepper. Refrigerate for up to three days. To serve, lay out 4 bowls. Spoon the vegetables on the bottom of the bowls. Arrange the shrimp in a circle on top of the vegetables. Garnish the top of the bouillabaisse with a crouton that is spread with aioli and the reserved fennel fronds.