To make the fish stock: Peel and clean the onion, fennel and leek. Cut into course pieces. In a stock pot bring ½ gallon cold water with all ingredients on low heat to a boil. Simmer for 30 minutes. Strain and season with salt and pepper.

To make the chowder: Cut the scallops in quarters, cut the cod into 1-inch thick cubes, keep refrigerated until use. Peel the shrimp and save the shells. Wash the clams to remove any dirt or sand. Peel and clean the garlic and the onion. Dice as fine as possible. Set aside separately.

Cut the potatoes into ¼-inch pieces. Wash and clean the celery stalks. Cut in ¼-inch pieces. Set aside. Cut the bacon into small cubes. Set aside. In a large stock pot melt 2 tablespoons of butter and sweat half of the onion and garlic until glazed. Add a cup of white wine and reduce by half. Add shrimp shells and clams and sauté for 2 minutes. Cover and cook until the clams open. Take the clams out of the pot and set aside. Add 2 cups of fish stock and using a hand blender puree the shrimp shells. Sieve and keep the stock. Preheat a Staub cocotte on medium to high heat. Melt 2 tablespoons of butter, add remaining onions and sweat for 2 minutes. Add the bacon and sauté for 4 minutes. Add celery and garlic and sauté for 2 more minutes. Make sure the vegetables don’t brown. Add flour and keep stirring for 2 minutes. Add remaining white wine and cook for 2 minutes, then add cream. When soup is just below boiling point reduce to heat to medium and add all seafood and potatoes. Cook on medium heat until seafood is cooked through.

Mince the dill and parsley as fine as possible and add to the chowder. Add zest of two lemons and juice of ½ lemon. Taste and season with salt and pepper.

Serve the chowder in deep bowls and garnish with some dill.