Alaska Matelote Recipe

Name: Alaska Matelote Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 418 gm Canned pink Alaska salmon; 2 Tbsp. Extra virgin olive oil; 8 x Spring onions trimmed and minced; 2 x Garlic cloves, crushed; 25 gm Plain flour; 300 ml Vegetable stock; 300 ml Dry cider; 1 Tbsp. Freshly minced basil; 1 x Lemon, juiced; 100 gm Peeled prawns; 175 gm Mussels in brine; 350 gm Skate or possibly monkfish; 50 gm Baby mushrooms, trimmed; 1 sm Onion, sliced into rings; 4 Tbsp. Vegetable stock; Salt and black pepper

Servings: persons

418 gm Canned pink Alaska salmon
2 Tbsp. Extra virgin olive oil
8 x Spring onions trimmed and minced
2 x Garlic cloves, crushed
25 gm Plain flour
300 ml Vegetable stock
300 ml Dry cider
1 Tbsp. Freshly minced basil
1 x Lemon, juiced
100 gm Peeled prawns
175 gm Mussels in brine
350 gm Skate or possibly monkfish
50 gm Baby mushrooms, trimmed
1 sm Onion, sliced into rings
4 Tbsp. Vegetable stock
Salt and black pepper

1
Drain can of salmon.
2
Make juice up to 300ml / 1/2 pint with water for fish stock.
3
Break fish into large chunks.
4
Heat the oil.
5
Gently fry spring onions and garlic.
6
Stir in flour.
7
Add in the fish and vegetable stocks and cider.
8
Mix well.
9
Stir in basil and lemon juice.
10
Bring to the boil.
11
Add in prawns, mussels and white fish.
12
Simmer for 10 min.
13
Cook mushrooms and onion in salt water.
14
Drain and set aside.
15
Stir salmon into soup.
16
Heat through.
17
Serve garnished with mushrooms and onions.

24530

kcal

Calories

1372

Fat

553

Carbs

2197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 418 gm Canned pink Alaska salmon, 2 Tbsp. Extra virgin olive oil, 8 x Spring onions trimmed and minced, 2 x Garlic cloves, crushed, and more.

Yes, Alaska Matelote Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!