Heat the canola oil in the electric skillet at 350°F. Add the onion and bacon. Cook for 5-8 mins, until the onion is softened and the bacon is cooked.
Stir in the cornstarch and cook for 2 more minutes.
Add the seafood stock and bring it up to a gentle simmer. Add the potatoes. Cover and lower the heat to 200°F or ‘simmer’ if your electric skillet dial has that option. Simmer for 10-12 minutes, until the potatoes are soft.
Add the cayenne pepper, salt and pepper, to taste.
Add the fish, shrimp, scallops and mussels to the electric skillet. Gently simmer for 4 minutes, (until fish is cooked).
Add the cream and simmer for 1 more minute. Season again, if needed. Sprinkle with the chopped parsley. Serve!