Seafood Stew With Anchovy Aioli

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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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