Description
This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.
Ingredients
- 2 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 ½ cups milk
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 ½ cups diced potatoes
- 1 tablespoon dried dill weed
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- ¼ teaspoon caraway seeds
- 3 dashes hot pepper sauce (such as Tabasco®)
- salt to taste
- 1 (8 ounce) salmon fillet, cut into cubes
- 8 ounces baby shrimp
Instructions
- Melt butter in a skillet over medium-high heat. Saute onion and celery until tender
- 3 to 5 minutes. Add milk
- canned soup
- potatoes
- dill
- red pepper flakes
- black pepper
- caraway seeds
- hot pepper sauce
- and salt. Bring to a boil. Simmer until potatoes are slightly tender
- about 15 minutes. Add salmon and shrimp. Cook until opaque
- about 3 minutes.
Prep Time: 25 mins
Cook Time: 26 mins
Total Time: 51 mins
Servings: 6