Step 1

Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.

Step 2

Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.

Step 3

Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)

Step 4

Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.

Step 5

In a separate pot, warm the heavy cream. Do not let it boil, just heat.

Step 6

Add the fish and the scallops to the pot of potatoes. Pour in the heated cream. Cook on low heat, uncovered, until the fish is cooked through, about 10 minutes.