Recipe - Alaska Matelote

418 g Canned pink Alaska salmon
2 tablespoon 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 tablespoon 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 small Onion; cut or sliced up into rings
4 tablespoon Vegetable stock
Salt and black pepper

Drain can of salmon. Make juice up to 300ml / One half 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini