In a large pot heat olive oil over medium-low heat; sautée bacon, onion, mushrooms and celery until tender.
Add chilli flakes, paprika and dill and stir together until fragrant; add chicken stock, fish stock and potatoes and simmer for 10 minutes over low heat. Add cod and simmer for another 10 minutes. Season with salt, pepper and celery salt to taste.
Remove from heat and stir in cream until blended, then stir in fresh parsley, basil and tarragon. Add dashes of hot pepper sauce to taste and serve.