Fish soup

1 tin Wild Pacific Salmon

1 onion, finely chopped

1 carrot, coarsely grated

2 large potatoes, cubed

salt, pepper

Heat the olive oil in a pot. Add the onions and grated carrot and cook gently, stirring occasionally, until soft and translucent. Add the potatoes and pour enough boiling water to cover the potatoes. Cook for 10 minutes or until potatoes are almost cooked. 

Add contents of the tin. Cook for 5 more minutes.