PEI Lobster and Mussel Chowder with Baby Red Potatoes

Ingredients

• 1 medium onion, peeled and halved
• 1 bay leaf
• 1 garlic clove, peeled and smashed
• ½ tsp black peppercorns
• 6 sprigs fresh thyme
• 1 – 2 lb lobster
• 2 cups white wine
• 3 cups water
• ½ fennel bulb, and fronds
• 1 can - 398 ml fish stock
• 2 lbs mussels, scrubbed and debearded
• 2 tbsp unsalted butter
• 1 lb baby red potatoes, halved
• 1/2 cup 35% cream
• Salt, to taste
• Freshly ground pepper, to taste
• Smoked paprika, for garnish
• ¼ cup parsley, roughly chopped
• Baguette, for serving