Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
418 g Canned pink Alaska salmon
2 tb 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 tb 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 sm Onion -- sliced into rings
4 tb Vegetable stock
Salt and black pepper
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
