Cooking Recipe Alaska Matelote

Recipe Ingredients

418 g Canned pink Alaska salmon

2 tb Olive oil

8 Spring onions trimmed and chopped

2 Garlic cloves; crushed

25 g Plain flour

300 ml Vegetable stock

300 ml Dry cider

1 tb Freshly chopped basil

1 Lemon; juiced

100 g Peeled prawns

175 g Mussels in brine

350 g Skate or monkfish

50 g Baby mushrooms; trimmed

1 sm Onion; sliced into rings

4 tb Vegetable stock

Salt and black pepper

Directions

Drain can of salmon. Make juice up to 300ml / 1/2 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

Categories matching this recipe

Fish