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CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish	6	Servings

INGREDIENTS

418	g	Canned pink Alaska salmon
2	tb	Olive oil
8		Spring onions trimmed and chopped
2		Garlic cloves; crushed
25	g	Plain flour
300	ml	Vegetable stock
300	ml	Dry cider
1	tb	Freshly chopped basil
1		Lemon; juiced
100	g	Peeled prawns
175	g	Mussels in brine
350	g	Skate or monkfish
50	g	Baby mushrooms; trimmed
1	sm	Onion; sliced into rings
4	tb	Vegetable stock
		Salt and black pepper

INSTRUCTIONS

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.
Serves 6. Approx. 290 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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