Heat the oil and butter in a large pot, tip in the onions and sauté for 5 minutes over medium heat. Add the potatoes, sweet potato, carrot and butternut squash and cook for 2 more minutes.
Add the wine, if using, and turn up the heat. Cook for one more minute and then pour in the 2 cup of vegetable stock, bay leaf, thyme, paprika, garlic powder and freshly ground pepper. Cover and simmer for 5 minutes.
After 5 minutes add zucchini, cover and continue simmer for 10 more minute or until the vegetables are tender.
In a separate pot, heat the cream until steamy (not boiling).
Turn up the heat to medium-high. Add the fish variety, shrimps and bacon to the pot, cover and continue cooking for 5 more minutes.
Add the heated cream to the pot reduce heat to low and continue cooking for 5 more minutes. Serve immediately and garnish with chopped fresh parsley if desire.
