Title: Alaska Matelote
Categories: Fish Mushroom Shellfish Shrimp Salmon
Yield: 6 Servings

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

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

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