*  Exported from  MasterCook  *
 
                              ALASKA MATELOTE
 
 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
  
 
 
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