| 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
A Message from our Provider:
“Your life will have a purpose with the Saviour.”