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Alaska Matelote

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
418 grams canned salmon
pink alaska salmon
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2 tablespoons olive oil
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8 each scallions, spring or green onions
trimmed and chopped
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2 each garlic cloves
crushed
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25 grams all-purpose flour
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300 ml vegetable stock
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300 ml apple cider
dry
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1 tablespoon basil
freshly chopped
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1 each lemon
juiced
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100 grams shrimp
peeled
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175 grams mussels
in brine
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350 grams monkfish
or skate
*
50 grams mushrooms
baby, trimmed
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1 small onions
sliced into rings
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4 tablespoons vegetable stock
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1 x salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
418 grams canned salmon
pink alaska salmon
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3E+1 ml olive oil
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8 each scallions, spring or green onions
trimmed and chopped
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2 each garlic cloves
crushed
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25 grams all-purpose flour
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3E+2 ml vegetable stock
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3E+2 ml apple cider
dry
* Camera
15 ml basil
freshly chopped
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1 each lemon
juiced
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1E+2 grams shrimp
peeled
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175 grams mussels
in brine
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3.5E+2 grams monkfish
or skate
*
5E+1 grams mushrooms
baby, trimmed
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1 small onions
sliced into rings
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6E+1 ml vegetable stock
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1 x salt and black pepper
to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 23336% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 429mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 56g
Vitamin A 8% Vitamin C 23%
Calcium 24% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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