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 From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias