Irish Seafood Chowder

Peel and chop the carrots and potatoes into ~1 inch pieces. Chop the cod, salmon, shrimp, and smoked salmon into bite-sized pieces. Cook the mussels until they open and de-shell them.

Add olive oil to large stock pot over medium heat until shimmering. Add carrots and potatoes and sweat for 3-4 minutes.

Turn the heat to medium-high, add wine, and simmer until wine is reduced by half.

Add the stock and bring back to a boil.

Add the cod, salmon, shrimp, scallops, mussels, and dill to the pot. Reduce heat and simmer for 30 minutes.

Remove pot from heat, and stir in the lemon juice, and then the heavy cream. Season to taste with salt and pepper.