Alaska matelote

6 Servings

Ingredients

QuantityIngredient
418gramsCanned pink Alaska salmon
2tablespoonsOlive oil
8Spring onions trimmed and chopped
2Garlic cloves; crushed
25gramsPlain flour
300millilitresVegetable stock
300millilitresDry cider
1tablespoonFreshly chopped basil
1Lemon; juiced
100gramsPeeled prawns
175gramsMussels in brine
350gramsSkate or monkfish
50gramsBaby mushrooms; trimmed
1smallOnion; sliced into rings
4tablespoonsVegetable stock
Salt and black pepper

Directions

Drain can of salmon. Make juice up to 300ml / ½ pint with water for fish stock. Break fish into large chunks.

Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix well. Stir in basil and lemon juice. Bring to the boil. Add prawns, mussels and white fish.

Simmer for 10 minutes.

Cook mushrooms and onion in salt water. Drain and set aside. Stir salmon into soup. Heat through. Serve garnished with mushrooms and onions.

Serves 6. Approx. 290 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias