Saffron Seafood Stew

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3 large potatoes, peeled and cubed

2 cups pearl onions, blanched and peeled

8 cups Double-Rich Fish Stock

1 large pinch saffron threads

2 dozen clams, scrubbed

2 dozen mussels, scrubbed and debearded

1 1/2 lbs. cod filets

18 large sea scallops

1/2 cup heavy cream

Salt and freshly ground white pepper

1/4 cup chopped fresh parsley

2 tbsp. chopped fresh chives

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