Avgolemono Seafood Stew

bonappetit.com

Susan Burris

3 large egg yolks

1 large egg

½ cup fresh lemon juice

3 Tbsp. extra-virgin olive oil

1 medium fennel bulb, fronds reserved, bulb quartered, cored, thinly sliced

1 medium onion, thinly sliced

6 garlic cloves, finely chopped

1 lb. small clams (such as littleneck or Manila; about 12), scrubbed

1 lb. large shrimp, peeled, deveined

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 lb. flaky white fish fillets (such as cod, halibut, or snapper), cut into 4" pieces

¼ cup heavy cream

1 tsp. freshly ground pepper

2 Tbsp. finely chopped parsley and/or dill, plus parsley leaves and/or dill sprigs for serving

Lemon wedges (for serving)

Directions at bonappetit.com

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