If using salted cod, rinse and soak in cold water 12–24 hours, changing water 2–3 times. Drain, flake into large pieces and pat dry. If fresh cod, cut into 3–4 cm chunks and pat dry.

Scrub mussels and clams under cold running water; discard any with broken shells or that do not close when tapped. Peel and devein shrimp, leaving tails on or off per preference.

Make the aromatic base

In a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil. When hot, add the diced onion, celery, carrots and red bell pepper. Sauté until softened and translucent, about 6–8 minutes.

Add the minced garlic, thyme and bay leaf and cook 1 minute, stirring, until fragrant.

Push vegetables to one side, add the butter and sprinkle the flour over the vegetables. Cook 1–2 minutes, stirring constantly, to form a light roux and remove the raw flour taste. The mixture should be slightly thickened and golden.

Build the chowder

Stir the tomato paste into the pot, coating the vegetables. Deglaze with the white wine, scraping any fond from the bottom. Cook until the wine reduces by about half, 2–3 minutes.

Slowly stir in the fish stock (or clam juice) while bringing the mixture to a gentle simmer. Add smoked paprika, salt and pepper. Simmer uncovered for 10 minutes to meld flavors and slightly reduce.

Lower heat to medium-low and stir in the heavy cream. Taste and adjust seasoning if necessary.

Cook the seafood

Add the flaked or chunked cod to the simmering chowder. Cook gently for 4–5 minutes until the cod is opaque and flakes easily.

Add the shrimp and clams, cover the pot and steam for 3–4 minutes. After 3–4 minutes, add the mussels on top, cover again and cook 4–5 more minutes until mussels and clams have opened and shrimp are pink and cooked through. Discard any shellfish that remain closed.

Stir in lemon juice and chopped parsley. If the chowder seems too thin, simmer 2–3 minutes to reduce slightly; if too thick, add 50–100 ml stock or water to reach desired consistency.

Finish and serve

Ladle the chaudrée into warmed bowls, making sure each portion gets a mix of cod, shrimp, mussels and clams. Sprinkle with extra parsley and serve with lemon wedges and crusty bread for dipping.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 2 days. Reheat gently on the stovetop; add a splash of stock if needed.