Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
                        vegetable oil or enough spray to coat pan
   1      medium        yellow onion -- peeled and diced
   2                    carrots -- peeled and sliced
     1/4  teaspoon      rushed red pepper flakes
   1      pint          homemade fish stock or clam juice
   3      tablespoons   fresh tarragon or basil -- chopped
   2      stalks        celery -- thinly sliced
   1      large         russet potato -- peeled and cubed
  16                    fresh mussels -- 1 pound
     1/2  cup           dry white wine
   1      pound         medium prawns -- shelled
   4      ounces        fresh scallops
   1 1/2  cups          heavy cream
   4      ounces        ling or true cod -- cut into 2" pieces
   3      ounces        hard-smoked salmon
   1      tablespoon    lemon juice
                        kosher salt -- to taste
   2      tablespoons   fresh Italian parsley -- chopped, for
                        -- garnish

Preparation:

In a medium-sized saucepan, sauté onion in oil over medium heat, until translucent, 3 - 5 minutes. Add carrot, red pepper flakes, and fish stock, cover and cook until carrots begin to soften, about 10 minutes. Add herbs, celery, and potato, turn heat to low, and simmer for 10 more minutes so the flavors will blend. Meanwhile, poach mussels in wine for 5 - 6 minutes. Strain nectar into stock. Pick the mussels from their shells and set aside. Add prawns, scallops, and cream to chowder and simmer until chowder thickens slightly, 3 - 5 minutes. Add fresh fish, smoked salmon, and lemon juice, and cook 2 - 3 minutes more. Taste and correct seasoning if necessary.