418 g canned pink alaska salmon
2 tbsp 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 tbsp 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 small onion, sliced into rings
4 tbsp vegetable stock
1 salt and black pepper
Directions
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
Servings: 6 servings
Alaska Matelote Recipe brought to you by Recipe Ideas
Categories: Beverage; Fish; Fruit; Seafood; Soup
The History of Recipes
It is quite possible to follow the history of recipes back into ancient history, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old records were just simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As our culinary historical trip moves on a few more years we have a couple of interesting books which were published in the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the upper classes of those days. Over the following few hundred years, the rich families of Europe competed with each other to serve up the most extravagent meals, and because of this chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe books were in great demand, mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Alaska Matelote recipe.
