In a large skillet, bring a quart of water and the white wine to a low simmer. Add the parsley, bay leaves, peppercorns, carrot, onion, and salt. Let the mixture simmer for five minutes.
Poach the fish in the seasoned liquid for six to eight minutes, depending on thickness. It should be almost but not quite flaking apart. Remove and drain the fish. Add the shrimp and poach them until they're completely pink. Remove and drain. Finally, add the oysters and the scallops. Cook until the edges of the oysters are curly. Remove and drain. Let the scallops cook about another one or two minutes, depending on size. Remove and drain. Strain the poaching liquid and set aside.
Break the fish into small pieces. Quarter the scallops and shrimp. Leave the oysters whole.
In a large saucepan, heat the olive oil and saute the shallots until lightly browned. Add the wine and bring to a boil, then whisk in the flour.
Add the seafood-poaching water and bring to a low boil. Reduce by about half--20 or 30 minutes.
Meanwhile, in another saucepan, reduce the cream by about half. Add it to the reduced fish stock. Add dill, Worcestershire, Tabasco, dill, salt and pepper to taste. Reduce the heat to the lowest possible and let it simmer until it's thick enough to coat the back of a spoon. Add all the seafood to the pan, stir lightly, and remove from the heat.
Coat the bottom of a large glass baking dish about two inches deep with a little olive oil. Cover the bottom with pasta. Using a slotted spoon, spoon about a quarter of the sauce-soaked seafood onto the pasta. Sprinkle about a fifth of the Parmesan cheese over it. Cover with second layer of pasta at right angles to the first layer. Repeat this process to use all the seafood between five layers of pasta, with the last of the cheese and about 1/4 cup of the remaining sauce over the top.
Put the lasagna pan inside a bigger pan with enough water to come halfway up the sides of the lasagna pan. Bake at 400 degrees for 45 minutes, until the top browns a bit.
Take the lasagna out and allow to cool on the top of the stove for 15-30 minutes.
