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Recipe Name: Alaska Matelote Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 6

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

Nutrition (calculated from recipe ingredients)
Calories: 67
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 73.7mg
Potassium: 71.4mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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