In large soup pot, cook onion in butter over medium heat until softened, approx. 4-5 min. Add garlic and cook 1 min more. Add flour and stir until aroma is nutty, approx. 2 min. Add stock, potato, bay leaf, milk and smoked salmon and bring to a boil. Turn heat to medium high and simmer until potato is soft, approx. 10 min. Add remaining ingredients and bring back to a simmer. Cook a few min until shrimp is pink, cod flakes easily and clams have opened, gently stirring often to prevent scorching. Taste and adjust seasonings. Serve immediately with fresh Irish Soda Bread from your Market Bakery.
* To make this recipe gluten-free friendly, use gluten-free flour.