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This creamy blend of Mussels, Scollops and Cod blended into a milky delight is not only healthy but tasty too from the kitchens of  fanaticfox

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This was a great creamy stew I discovered, and modified a tiny bit. Managed to make the "fresh" seafood in Wyoming taste good in this. You are going to have to kill poor mussels for this, sorry =(

Get yourself a nice Stout to drink with this. Stouts and mussels just pair amazing together~

Serves around 6

Stuff to Get:

1 1/2 LB mussels, scrubbed, debearded
2 1/2 cups chopped onions
1 1/2 cup dry white wine (I used an extra dry sherry)
12 parsley sprigs plus 1/2 cup chopped parsley
2 tbsp (1/4 stick) butter
2 cups finely chopped leeks (white and pale green parts only)
2 cups diced trimmed fennel bulb
4 8oz bottles clam juice
4 large fresh thyme sprigs
2 turkish bay leaves
1 3/4 LB Cod fillets, cut into 1 1/2-inch pieces
10 oz sea scallops
1 cup crème fraîche
2 large egg yolks

The Makings:

Scrub those mussels good! Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot. Let it start coming to a boil. Cover and cook until mussels open, give that pot a good shaking often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool, and get rid of any that don't open up. Strain cooking liquid into large measuring cup(should have around a cup), and throw out the vegetables that get left in the strainer. Remove mussels from shells if desired.

Using the same pot you just boiled those mussels in, melt butter over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes.( DO NOT LET BROWN!!) Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered and let the liquids reduce by 1/3 of what you began with. This will take around 25 minutes. Add cod and scallops to broth and simmer about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl and get rid of all the parsley sprigs, thyme sprigs, and bay leaves in the broth.

Then whisk your creme fraiche and egg yolks up in a medium bowl. Get about a half cup of liquid from the hot pot and whisk that in the creme fraiche too. Slowly stir yolk mixture into stew. Cook over medium heat and stir, stir, stir, about 5 minutes (DON'T LET BOILING OCCUR!). Return cod, scallops, and mussels to your pot. Cook until halibut is heated through, keep stirring (sorry if its getting tiring!), about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper.

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