Yield: 6 Servings
|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|
|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