Alaska Matelote

Course : Seafoods
Serves: 6
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418 gram canned pink Alaska salmon
2 tablespoons olive oil
8 medium spring onions -- trimmed and chopped
2 cloves garlic -- crushed
25 grams plain flour
300 milliliter vegetable stock
300 milliliter dry cider
1 tablespoon freshly chopped basil
1 medium 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
1 teaspoon salt and black pepper

Preparation / 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.

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