3large golden potatoespeeled and cubed into 1/4-in cubes
2cupsvegetable stock
3/4cupwhole milk
1/2cupheavy whipping cream
1bay leaf
4ozraw salmon filet
4ozraw cod fish filet
1/2lbraw medium shrimppeeled
You can add crab or scallops if you would like
salt to taste
1/4tspcayennemore if you want, judge to your taste
1/2tspdill weeddry is fine if you don't have fresh
Instructions
Preheat the olive oil in a stainless steel pot (preferably, but non-stick is fine too) on medium-high heat. Add the diced onion and cook, stirring often, until deep golden brown.
Add the wine and stir well. Lower the heat to medium and let it simmer until some of the wine is cooked out (2-3 minutes). This is where a lot of your flavor is coming from!
Add the chopped potatoes and stir well.
Add the stock, bay leaf and some salt. Cover but leave a crack for the steam to escape. Cook, stirring occasionally, until the potatoes are done.
Add the milk, stir and heat through.
Chop salmon and cod into 1/2 inch pieces and add it to the soup along with shrimp. Carefully stir and add your heavy cream, cayenne pepper and dill weed. Cook until salmon and shrimp turn pink. Taste to make sure you have enough salt and cayenne.