| 2 | tb | Olive oil |
| | Vegetable oil or enough spray to coat pan |
| 1 | md | Yellow onion; peeled and diced |
| 2 | | Carrots; peeled and sliced |
| 1/4 | ts | Rushed red pepper flakes |
| 1 | pt | Homemade Fish Stock or clam juice |
| 3 | tb | Fresh tarragon or basil; chopped |
| 2 | | Stalks celery; thinly sliced |
| 1 | lg | Russet potato; peeled and cubed |
| 16 | | Fresh mussels; 1 pound |
| 1/2 | c | Dry white wine |
| 1 | lb | Medium prawns; shelled |
| 4 | oz | Fresh scallops |
| 1 1/2 | c | Heavy cream |
| 4 | oz | Ling or true cod; cut into 2" pieces |
| 3 | oz | Hard-smoked salmon |
| 1 | tb | Lemon juice |
| | Kosher salt; to taste |
| 2 | tb | Fresh Italian parsley; chopped, for garnish |
