Heat oil in heavy large saucepan over medium heat. Add onions,shallots,garlic,bay leaves, lemon peel, and fennel. Reduce heat to low, cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Mix in basil, thyme,cumin and saffron. Stir 1 minute. Add wine and simmer until evaporated, about 4 minutes. Mix in tomatoes and potatoes. Increase heat and boil until liquid is slightly thickened, stirring frequently, about 3 minutes. Add stock, reduce heat and simmer until potatoes are tender and liquid is reduced by half, about 45 minutes. Season with salt and generous amount of pepper. (Can be prepared 3 days ahead. Refrigerate.)
Bring sauce to simmer in heavy saucepan. Add half and half and bring to simmer. Add lobster or shrimp and cook until opaque, about 2 minutes for lobster or 4 for shrimp. Stir in oysters with their liquor or scallops and cook until just heated through, about 1 minute. Adjust seasoning. Discard bay leaves. Ladle stew into heated tureen and serve.
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|Serving Size: 1 Serving (955g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 14.4mg||4 %|
|Sodium 722.3mg||25 %|
|Potassium 1411.3mg||37 %|
|Total Carbohydrate 42.5g||12 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 37.7g|
|Protein 16g||23 %|
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Calories per serving: 291
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