Alaska Matelote Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
418 gram: Canned pink Alaska salmon,
2 tbsp: Olive oil,
8: Spring onions trimmed and chopped,
2: Garlic cloves, crushed
25 gram: Plain flour,
300 milliliter: Vegetable stock,
300 milliliter: Dry cider,
1 tbsp: Freshly chopped basil,
1: Lemon, juiced
100 gram: Peeled prawns,
175 gram: Mussels in brine,
350 gram: Skate or monkfish,
50 gram: Baby mushrooms, trimmed
1 small: Onion, sliced into rings
4 tbsp: Vegetable stock,
Salt and black pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish