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| 418 Gramm | Canned pink Alaska salmon |
| 2 Esslöffel | olive oil |
| 8 | Spring onions trimmed and chopped |
| 2 | cloves garlic crushed |
| 25 Gramm | flour plain |
| 300 Milliliter | vegetable stock |
| 300 Milliliter | cider dry |
| 1 Esslöffel | basil freshly chopped |
| 1 | Lemon juice |
| 100 Gramm | prawns peeled |
| 175 Gramm | Mussels in brine |
| 350 Gramm | Skate or monkfish |
| 50 Gramm | Baby mushrooms; trimmed |
| 1 klein | Onion; sliced into rings |
| 4 Esslöffel | vegetable stock |
| | salt |
| | black pepper |
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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.
permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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