Seafood Chowder

1 tablespoon butter or olive oil
4 oz bacon, finely chopped
8 oz onion, finely chopped
2 bay leaves
1 lb potatoes, peeled and finely chopped
2 cups fish stock
1.25 cups milk
1.5 lb cod, skinned, boned, and cut into bite-sized pieces
3 oz smoked salmon, skinned, boned, and cut into bite-sized pieces
8 oz cream
1.5 lb mussels and clams, cooked and shelled
.5 lb prawns, scallops, shrimp, cooked and peeled
lots of fresh parsley or chives, finely chopped

Melt the butter in a large pot and cook the bacon until crisp. Add onions and cook until translucent (not browned). Add potatoes, stock and milk, and simmer until the potatoes are tender. If the potatoes have not disintegrated sufficiently to thicken the liquid to your taste use a fork and mash them a little into the soup. Add the fish and simmer for 2-3 minutes. Add the cream and simmer for 30 seconds. Finally, add the shellfish. As soon as the liquid reaches simmering point remove the pot from the heat. Season to taste with salt, freshly ground pepper and most of the herbs. Serve hot sprinkled with the remaining herbs. (serves 6)