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Recipe By: By Georgeanne Brennan Susan Herrman Loomis Photography by Noel Barnhurst
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Shared By Grace Warren Atwood

Seafood Stew With Fennel And Thyme

Ingredients

  • Ingredients
  • 6 SERVINGS
  • 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

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