Alaska matelote

Yield: 6 Servings

Measure Ingredient
418 grams Canned pink Alaska salmon
2 tablespoons Olive oil
8 Spring onions trimmed and chopped
2 Garlic cloves; crushed
25 grams Plain flour
300 millilitres Vegetable stock
300 millilitres Dry cider
1 tablespoon Freshly chopped basil
1 Lemon; juiced
100 grams Peeled prawns
175 grams Mussels in brine
350 grams Skate or monkfish
50 grams Baby mushrooms; trimmed
1 small Onion; sliced into rings
4 tablespoons Vegetable stock
Salt and black pepper

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

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