Alaska Matelote
Submitted by cleckley
French seafood stew (matelote) with canned salmon, prawns, mussels, white fish, and mushrooms simmered in cider-stock broth with basil and lemon: hearty mixed seafood soup.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minFry spring onions and garlic in olive oil, stir in flour, then add flaked canned salmon (save the liquid), vegetable stock, dry cider, fresh basil, and lemon juice.
Bring to a boil, add prawns, mussels, and white fish chunks, and simmer ten minutes.
Meanwhile cook mushrooms and onion rings separately in salted water, drain, and use as garnish.
Stir the salmon back in at the end, heat through, and serve this French-style mixed seafood stew with its mushroom-onion topping.
Serves six.
Pro Tips
- Reserve salmon liquid and make up to volume with water for stock base
- Simmer seafood gently for 10 minutes; overcooking makes it rubbery
- Cook garnish (mushrooms and onions) separately so they stay distinct and pretty
Ingredients
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.
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