A rich, thick soup.
Place haddock in saucepan, add water to cover, and simmer 10 minutes. In separate pan boil shrimp in water to cover with bay leaf 10 minutes. Drain and remove shells. Melt butter in soup kettle, saute scallops 10 minutes over low heat. Add shrimp, drained haddock, and crab meat and cook, stirring occasionally, over low heat 15 minutes. Add cream and milk and heat thoroughly, but do not boil. Garnish with paprika.