Alaska Matelote Recipe

• 418 gm Canned pink Alaska salmon
• 2 Tbsp. Extra virgin olive oil
• 8 x Spring onions trimmed and minced
• 2 x Garlic cloves, crushed
• 25 gm Plain flour
• 300 ml Vegetable stock
• 300 ml Dry cider
• 1 Tbsp. Freshly minced basil
• 1 x Lemon, juiced
• 100 gm Peeled prawns
• 175 gm Mussels in brine
• 350 gm Skate or possibly monkfish
• 50 gm Baby mushrooms, trimmed
• 1 sm Onion, sliced into rings
• 4 Tbsp. Vegetable stock
• Salt and black pepper

1. Drain can of salmon.
2. Make juice up to 300ml / 1/2 pint with water for fish stock.
3. Break fish into large chunks.
4. Heat the oil.
5. Gently fry spring onions and garlic.
6. Stir in flour.
7. Add in the fish and vegetable stocks and cider.
8. Mix well.
9. Stir in basil and lemon juice.
10. Bring to the boil.
11. Add in prawns, mussels and white fish.
12. Simmer for 10 min.
13. Cook mushrooms and onion in salt water.
14. Drain and set aside.
15. Stir salmon into soup.
16. Heat through.
17. Serve garnished with mushrooms and onions.

extra virgin olive oil, spring onions, garlic, flour, vegetable stock, cider, basil, lemon, prawns, mussels, skate, mushrooms, onion, vegetable stock, salt

Taken from cookeatshare.com/recipes/alaska-matelote-62953 (may not work)