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

418gCanned pink Alaska salmon
2tbOlive oil
8 Spring onions trimmed and chopped
2 Garlic cloves; crushed
25gPlain flour
300mlVegetable stock
300mlDry cider
1tbFreshly chopped basil
1 Lemon; juiced
100gPeeled prawns
175gMussels in brine
350gSkate or monkfish
50gBaby mushrooms; trimmed
1smOnion; sliced into rings
4tbVegetable 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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