Preparation / Directions:
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.