Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 418      gram          canned pink Alaska salmon
   2      tablespoons   olive oil
   8                    spring onions -- trimmed and chopped
   2                    garlic cloves -- crushed
  25      grams         plain flour
 300      milliliter    vegetable stock
 300      milliliter    dry cider
   1      tablespoon    freshly chopped basil
   1                    lemon -- juiced
 100      gram          peeled prawns
 175      gram          mussels in brine
 350      gram          skate or monkfish
  50      grams         baby mushrooms -- trimmed
   1      small         onion -- sliced into rings
   4      tablespoons   vegetable stock
                        salt and black pepper

Preparation:

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.