Fish And Laver Soup

I have included this soup under starters, but served with crusty bread and salad it would also make a warming lunch or light meal.

Category:  Starters & Salads Midweek Express  - 


For 1 Batch(es)


  • 1 fish stock cube crumbled into half a pint of water
  • 1 onion (roughly chopped)
  • 1 carrot (chopped)
  • 1 large potato (peeled and cut into thin slices)
  • 1 small glass white wine
  • of tarragon vinegar
  • 1 tbsp. tarragon vinegar
  • 2 large fillets of white fish such as Pollock or Coley
  • 225 g Parsons laverbread
  • small can tomato juice
  • 1 tbsp tomato puree
  • salt & pepper

Fish And Laver Soup Directions

  1. In a saucepan poach together the fish stock, onion, carrot, potato, white wine and tarragon vinegar. Place the fillets of fish on top, cover and cook for a further ten minutes. Liquidise and return to the saucepan. Add the laverbread, tomato pureé and tomato juice. Season, reheat and serve.