This soup is based on an old Irish smoked-fish soup recipe, traditionally haddock or similar; except the very first time I tried making it I had only a large smoked salmon fillet, and not enough of that, so I stretched it with some good thick diced bacon. It worked out so well I've never actually tried the original, unmodified recipe.

• 2 cloves garlic, minced
• 1 c. diced onions
• 1/2 c. finely diced carrots
• 1 c. finely diced peeled potato
• 1 lb. diced bacon
• 1 lb. smoked salmon
• 1 bunch parsley
• 1 sprig thyme
• 1 bay leaf
• 6 c. water or fish stock
• Optionally, cream, sherry, and grated nutmeg to finish

• Add the bacon to a heavy-bottomed pot or Dutch oven on medium-high heat and cook until enough fat has melted to coat the pot.
• Add the garlic, onion, carrots, and potato and cook until the bacon is cooked and the onions are translucent.
• Break the fish up into largish chunks and add it to the pot — it will flake and separate further as it cooks.
• Add the water, bay leaf, parsley, and thyme, optionally using an herb bag to aid in removal later.
• Simmer until the potato and carrots are cooked, stirring occasionally.
• Discard the parsley, thyme, and bay and stir the soup well. If you wish, add a splash of sherry.
• Serve, optionally topped with cream and a sprinkle of grated nutmeg — but it is still a very good and rich soup without.

I've made this with a higher ratio of vegetables to meat and it's worked out fine, though obviously not quite as rich. I like it quite well with or without the cream. The nutmeg seems to be an acquired taste — I like it quite well, but it's perfectly fine to leave it out.