Unexpectedly, I was paid compliments for this soup by people who have tried it many times in various restaurants in Ireland. The only downside is that products are not cheap and takes a little longer to be prepared. The dish is served as a soup or a main course.
Products you need:
3 medium-sized potatoes
3 medium-sized carrots
4-5 stalks of celery (use only well-cleaned stalks)
1 onion, finely chopped
1/2 garlic head (to flavor the shrimps)
400 g shrimps, frozen
2-3 salmon fillets (as to the size, the choice is yours, but the bigger, the better)
335 g smoked raw bacon (cut into thin slices, it is how it is usually sold in Ireland)
3 bay leaves
black pepper to taste
1 teaspoon of dried Greek vegetable mix (contains oregano, thyme, etc.)
1 tbsp. of dried vegetable mix for fish
4 tbsp. of lemon juice (maybe more, added after removing it from the hob)
250 ml Irish double cream (high-fat cooking cream)
1 bundle of dill, finely chopped
I do not put any salt, bacon is sold salted.
In a saucepan, fry the chopped bacon cubes (do not put oil, it is greasy).
Add the onion, a little later, add the pieces of the celery, the potatoes and the carrots in cubes.
Add the spices and pour water to cover the contents. Boils for 20 minutes on low temperature.
Meanwhile, in a pan, fry for a very short time the frozen shrimps with garlic and finally add a little dill (just to taste). They give plenty of water off, so I remove it during heat treatment to have a process of frying, not boiling.
In a separate tray, I bake the salmon for a short time. Remove the bones (there is always at least one).
After the soup has been boiled for 20 minutes, I add the lightly baked and de-boned fish to large pieces and the fried shrimp with the garlic and dill in them. It boils for another 10 min.
Finally, add the cream and leave the soup on the hob for another 5 minutes on low temperature.
Remove from the hob, add dill and lemon juice.