Alaska Matelote
Serves 6
Ingredients
- 1 pound canned pink alaska salmon
- 2 Tablespoon olive oil
- 8 spring onions, trimmed and chopped
- garlic cloves, crushed
- 2 Tablespoon plain flour
- 1 cup vegetable stock
- 1 cup dry cider
- 1 Tablespoon freshly chopped basil
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- 1 lemon, juiced
- 4 ounces peeled prawns
- 6 ounces mussels in brine
- 3/4 pound skate or monkfish
- 2 ounces baby mushrooms, trimmed
- 1 small onion, sliced into rings
- 4 Tablespoons vegetable stock
- Salt and black pepper
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Directions
Drain can of salmon (reserve juice). Add water to juice to make 1 cup.
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.
