Cut the fish into serving-size pieces, sprinkle with lemon juice and season with salt and pepper. Sprinkle the scallops with lemon juice and divide into pieces. Cut the squid tubes into larger rings. Remove the anchovies from the oil, then briefly rinse under water.
Peel the carrot and cut into about 1/2 cm (approximately 1/4 inch) thick slices. Rinse, trim and cut the white and light green parts of the leeks into columns. Peel the onion and finely chop. Rinse the dill and parsley and coarsely chop.
Heat the oil in a pan and sweat the onions until soft. Add the carrots and leeks, let sauté briefly, then pour in the stock. Add dill, parsley and bay leaves. Season with salt and pepper and simmer for about 8 minutes. Now add the pieces of fish, squid, anchovies and scallops and cook for about 10 minutes. Leave until done. Remove the bay leaves and serve in a preheated soup bowl.