Fish recipes
Alaska Matelote
418 gm canned pink alaska salmon
2 tablespoon olive oil
8 spring onions trimmed and chopped
2 garlic cloves; crushed
25 gm plain flour
300 ml vegetable stock
300 ml dry cider
1 tablespoon freshly chopped basil
1 lemon; juiced
100 gm peeled prawns
175 gm mussels in brine
350 gm skate or monkfish
50 gm baby mushrooms; trimmed
1 small onion; sliced into rings
4 tablespoon vegetable stock
1 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 andonions.

Yield: 6 servings

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