225g Laver
2 Large Fillets of Fish (Pollock or Coley)
1 Tbsp Tomato Puree, Small Tin Tomato Juice, Salt & Pepper to season.
1 Onion (Roughly chopped), 1 Carrot (Chopped)
1 Large Potato (Peeled and cut into thin slices)
1 Small Wine-glass
Tarragon Vinegar
1 Fish Stock Cube crumbled into half pint of water

Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laver, tomato ketchup and tomato juice. Heat and serve.