Alaska Matelote

Recipe Ingredients

418 grams	14oz	Canned pink Alaska salmon
2 tablespoons	30ml	Olive oil
8		Spring onions - trimmed and chopped
2		Garlic cloves - crushed
25 grams	0.9oz	Plain flour
1/2 pint		Vegetable stock
1/2 pint		Dry cider
1 tablespoon	15ml	Freshly chopped basil
1		Lemon - juiced
100 grams	3.5oz	Peeled prawns
175 grams	6.2oz	Mussels in brine
350 grams	12oz	Skate or monkfish
50 grams	1.8oz	Baby mushrooms - trimmed
1		Onion - sliced into rings (small)
4 tablespoons	60ml	Vegetable stock
		Salt and black pepper

Recipe Instructions

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.

Source:
DINING AROUND SHOW #DI1339

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