 Once you've kind of done that, you kind of keep going, keep going, and then you add that thinned aioli back into the pot. And it's not going to have this, it's not going to be like a thick, it's much thinner than, say, the moulin aioli, right? It's just adding like this like unctuous quality to the broth that all your fish and mussels have been cooked in. You serve with these croutons, they get a little soggy, they get uncooked.