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1
Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil.
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2
Cover and cook until mussels open, shaking pot often, about 5 minutes.
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3
Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open).
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4
Strain cooking liquid into large measuring cup; discard vegetables in strainer.
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5
Add enough water to cooking liquid to measure 2 cups total.
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6
Remove mussels from shells if desired.
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7
Melt butter in same large pot over medium heat.
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8
Add remaining 1 1/4 cups onions, leeks, and fennel and saute until leeks are soft, stirring frequently, about 7 minutes.
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9
Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves.
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10
Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes.
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11
Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes.
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12
Using slotted spoon, transfer halibut and scallops to bowl.
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13
Discard parsley sprigs, thyme sprigs, and bay leaves.
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14
Whisk creme fraiche and egg yolks in medium bowl to blend.
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15
Whisk in 1/2 cup hot cooking liquid from pot.
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16
Gradually stir yolk mixture into stew.
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17
Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil).
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18
Return halibut, scallops, and mussels to pan.
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19
Cook until halibut is heated through, stirring often, about 5 minutes.
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20
Stir in 1/2 cup chopped parsley.
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21
Season with salt and pepper.
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22
Serve in warmed shallow bowls.
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23
*Creme fraiche is sold at some supermarkets.
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24
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
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25
Remove from heat and mix in 2 tablespoons buttermilk.
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26
Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
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27
Refrigerate until ready to use.
