Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
     1/2           cup  onion -- finely chopped
  1              large  fennel bulb -- cored and sliced
                        (about 2 1/4 cups)
  1              pound  red potatoes -- diced
  2               cups  carrots - peeled -- diagonally sliced
  2            bottles  clam juice -- 8 ounces each
  1                cup  water
  1           teaspoon  salt
     1/4      teaspoon  ground black pepper
                 pinch  thyme
  1              pound  cod fillets -- cut into chunks
  4             ounces  shrimp -- peeled and deveined
     1/2           cup  heavy whipping cream
     1/4           cup  fresh parsley -- chopped

Preparation:

1. Melt butter in large saucepan over medium-low heat. Add onion and fennel and cook, stirring occasionally, until softened, 10 minutes. Add potatoes, carrots, clam juice, water, salt, pepper and thyme; bring to boil. Reduce heat, cover and simmer until vegetables are just tender, 10 minutes. 2. Add cod and shrimp to pot. Cover and simmer until seafood turns opaque, 5 minutes. Gently stir in cream and cook just until heated through (do not boil). Sprinkle with parsley. Makes 6 servings.

Nutritional Information:

250 Calories (kcal); 10g Total Fat; (36% calories from fat); 20g Protein; 20g Carbohydrate; 94mg Cholesterol; 519mg Sodium