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Seafood Stew with Fennel and Thyme


Seafood Stew with Fennel and Thyme Recipe

Ingredients:
  • 1 1/2 pounds mussels, scrubbed debearded
  • 2 1/2 cups chopped onions
  • 1 cup dry white wine
  • 12 parsley sprigs plus 1/2 cup chopped parsley
  •  
  • 2 tablespoons (1/4 stick) butter
  • 2 cups finely chopped leeks (white and pale green parts only)
  • 2 cups diced trimmed fennel bulb
  • 4 8-ounce bottles clam juice
  • 4 large fresh thyme sprigs
  • 2 bay leaves
  • 1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces
  • 10 ounces sea scallops
  •  
  • 1 cup crème fraîche*
  • 2 large egg yolks
Directions:
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Rank

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