Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Pat tilapia dry with paper towels, then season with salt and pepper. Arrange tilapia on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the top of the oven until cooked through, 10-12 min.\*\* Using 2 forks, break up tilapia into large flakes.

Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Peel, then finely mince or grate garlic. Cut potatoes into 1/2-inch pieces.Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large pot over medium-high heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add mirepoix and tomatoes. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper. Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

Add stock powder and 2 cups (3 1/2 cups) water to the pot with veggies. Bring to a boil over high. Once boiling, add zucchini, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 9-11 min.

Meanwhile, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)Season with salt and pepper, then stir to combine.Transfer 1 tbsp (2 tbsp) aioli to another small bowl. Add 1/4 cup stew liquid (use same for 4 ppl), then whisk until smooth.

Add aioli-stew mixture to the pot, then stir until combined.Add tilapia and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine. Divide stew between bowls. Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)