This traditional Welsh recipe combines fragrant fish stock and butter-fried vegetables
It can be vegetarian using additional well-flavoured vegetable stock, or mutton stock can be used instead of fish

Serves 4 - 6

With permission, from the book Simply Seaweed by Lesley Ellis

Ingredients

Fish stock
Spring onions: 4
Carrot: 1 medium
Butter: 50g (2oz)
Fish trimmings: 1kg (2lb) or cheap white fish 500g (1lb)
Water: 1.2 litres (2 pints)
Dry white wine: 200ml (7 fl oz)
Bouquet Garni : 1

Soup
Onion: 1 medium
Potato: 1 medium - large
Carrot: 1 medium
Butter: 75g (3oz)
Laver purée: 75g (3oz)
Seagreens® Culinary Ingredient: 1 tablespoon
Freshly ground black pepper
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder
Crusty bread, to serve

Method

1. First, make the fish stock. Roughly chop the spring onions and carrot. Melt the butter in a large saucepan, add the chopped vegetables and cook until they start to soften. Add the remaining stock ingredients and simmer gently for 30 minutes, skimming the surface occasionally to remove any scum.
2. Meanwhile, prepare the soup. Chop the onion, potato and carrot. Melt the butter in a frying pan, add the chopped onion, potato and carrot, and cook for 10 minutes, stirring, until they start to colour.
3. Remove the fish stock from the heat and strain it to remove the fish trimmings, vegetables and bouquet garni. Return the strained stock to the saucepan and stir in the onion, potato, carrot, and the laver purée. Return the saucepan to the heat and simmer for 25 minutes. Season with the Seagreens® Culinary Ingredient and freshly ground black pepper.
4. Pour the soup into a food processor and process it to a medium consistency. For a fine consistency, use a blender or sieve. Recheckand adjust the seasoning (using Seagreens® Culinary Ingredient in place of salt), then return the soup to the saucepan and bring to simmering point.
5. Serve with oven-warm crusty bread. Grind Seagreens® Salad & Condiment and pepper to taste.