Crab Stew

Name: Crab Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American, European
Ingredients: 8 ounces crab legs (pre-cooked and thawed); 1 small onion (finely chopped, peels saved for the stock); 1 small carrot (finely chopped, peels saved for the stock); 4 cloves garlic (finely minced, peels saved for the stock); 1 small fennel bulb (finely chopped, fronds and tougher bits saved for the stock); 1/2 cup dill (finely chopped, handful of stems saved for the stock); 1/8 teaspoon whole black peppercorns; 1 bay leaf; 1 cup clam juice; 2 cups water; 3 tablespoons extra-virgin olive oil; Salt and black pepper; 1/2 cup dry white wine (such as chardonnay or sauvignon blanc); 8 ounces waxy, creamy potatoes (such as Yukon Gold, peeled and cut into 1/2-inch cubes); 2/3 pound raw seafood, such as white fish and/or shrimp; 1 large egg yolk (room temperature); 1/4 cup heavy cream (room temperature); Warm crusty bread; Extra-virgin olive oil; A dollop of creme fraiche, skyr, or greek yogurt (optional)