Normandy Seafood Stew

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3 cups chopped onion, divided

1 cup dry white wine

30 medium mussels (about 1 1/2 pounds), scrubbed and debearded

6 flat-leaf parsley sprigs, divided

2 tablespoons butter

2 1/2 cups finely chopped fennel bulb

2 cups finely chopped leeks (about 1 pound)

4 cups boiling water

2 extralarge fish-flavored bouillon cubes (such as Knorr)

3 thyme sprigs

1 bay leaf

1/2 cup half-and-half

1/4 cup crème fraîche

2 large egg yolks

1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch pieces

12 ounces sea scallops

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon (1-inch) julienne-cut lemon rind

1/2 teaspoon sea salt

1/4 teaspoon black pepper

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