Pugent Sound Chowder

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
1 pint 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, cut into 2-inch pieces
OR
4 ounces true cod, cut into 2-inch pieces
3 ounces hard-smoked salmon
1 tablespoon lemon juice
Kosher salt, to taste
2 tablespoons fresh Italian parsley, chopped, for garnish

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.