Lightly poach the smoked fish in the milk, imparting the flavour.
Simmer the potatoes for 5-6 minutes until they are almost cooked and set aside.
Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for another 1-2 minutes.
Add the fish stock. Add the infused milk, bouquet garni and potatoes. Season well with salt, pepper, nutmeg and cayenne.
Cut the fish into small cubes and add to the pot.
Simmer the gently for 3-4 minutes, stir in the cream and add the prawns and mussels (cooking until they open - discarding any unopened).
Add salt and pepper to taste and sprinkle with freshly chopped parsley.
Serve in a deep bowl and enjoy with crusty bread and butter.