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In a large stock pot, add unsalted butter over medium heat to melt. Add cleaned leeks and season generously with salt. Cook for 4-5 minutes until beginning to soften, then add in an optional ½ teaspoon of allspice and stir to toast the spices.
Add potatoes, carrots, and parsnips with seafood stock, more salt, and pepper.
Bring to a boil, then cover. Cook for 7-9 minutes, or until the potatoes are fork-tender.
After the potatoes are softened, reduce the heat to low, then pour in the heavy cream, along with the salmon, cod, and shrimp with more salt, pepper, and fresh dill.
Stir the soup often over low heat until the shrimp and fish are cooked through, about 4-5 minutes, being careful not to overcook!
To serve, add more fresh dill, black pepper, and salt to taste. Serve with freshly made rye rolls topped with butter and enjoy!