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Heat the oil in a large saucepan and gently cook the carrots, leek, garlic, bay leaf and thyme until the vegetables are tender.
In a separate pan, heat the wine and add the shellfish, cover and steam just until shells open. Strain the liquid into the pan with the vegetables. Set the mussels and clams aside.
Reduce the liquid by half and then add the stock and potatoes. Season with sea salt.
Cook and then add the salmon and shellfish.
Lastly pour in the cream and the flaked smoked fish.
Simmer and then remove from the heat and serve garnished with herbs such as parsley or dill.