Alaska Matelote
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink alaska salmon |
|
| 2 | tablespoons |
olive oil
|
|
| 8 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 25 | grams |
all-purpose flour
|
|
| 300 | ml |
vegetable stock
|
|
| 300 | ml |
apple cider
dry |
*
|
| 1 | tablespoon |
basil
freshly chopped |
|
| 1 | each |
lemon
juiced |
|
| 100 | grams |
shrimp
peeled |
|
| 175 | grams |
mussels
in brine |
|
| 350 | grams |
monkfish
or skate |
* |
| 50 | grams |
mushrooms
baby, trimmed |
|
| 1 | small |
onions
sliced into rings |
|
| 4 | tablespoons |
vegetable stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink alaska salmon |
|
| 3E+1 | ml |
olive oil
|
|
| 8 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 25 | grams |
all-purpose flour
|
|
| 3E+2 | ml |
vegetable stock
|
|
| 3E+2 | ml |
apple cider
dry |
*
|
| 15 | ml |
basil
freshly chopped |
|
| 1 | each |
lemon
juiced |
|
| 1E+2 | grams |
shrimp
peeled |
|
| 175 | grams |
mussels
in brine |
|
| 3.5E+2 | grams |
monkfish
or skate |
* |
| 5E+1 | grams |
mushrooms
baby, trimmed |
|
| 1 | small |
onions
sliced into rings |
|
| 6E+1 | ml |
vegetable stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Drain can of salmon.
Make juice up to 300ml / ½ 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, 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.
