Ingredients (nutrition)
- 7 oz canned Alaskan pink salmon
- 1 oz butter
- 5 oz chopped celery
- 4 oz chopped onions
- 1 minced garlic clove
- 8 oz diced potatoes
- 7 oz diced carrots
- 3/4 pt fish stock
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 oz chopped broccoli
- 13 fl oz evaporated milk
- 9 oz frozen sweetcorn kernels, thawed
Preparation (instructions)
- Drain and flake the salmon, with liquid reserved. Set aside.
- Melt butter in a frying pan.
- Add celery, onions, garlic and cook until onions are soft.
- Add reserved salmon liquid, potatoes, carrots, fish stock, thyme and pepper.
- Cover and simmer for 25 minutes.
- Add broccoli and cook for 4 minutes.
- Add flaked salmon, evaporated milk and sweetcorn and heat thoroughly.
- Serve hot with warm bread.
Servings: 6
Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster
|