Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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