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Ingredients
- 200g/7oz canned Alaskan pink salmon
- 100g/4oz onions, chopped
- 100g/4oz celery, chopped
- 1 garlic clove, minced
- 25g/1oz margarine
- 225g/8oz potatoes, diced
- 175g/6oz carrots, diced
- 450ml/3 ⁄4pt fish stock 1 ⁄2 teaspoon dried thyme
- 1⁄4 teaspoon black pepper
- 100g/4oz broccoli, chopped
- 375ml/13fl oz evaporated milk
- 275g/10oz frozen sweetcorn kernels, thawed
Instructions
- Drain and flake the salmon, reserving the liquid.
- Sauté the onions, celery and garlic in margarine in a large frying pan
until soft. Add the potatoes, carrots, reserved salmon liquid, fish stock,
thyme and pepper. Simmer, covered, for 20 minutes or until the
vegetables are nearly tender. - Add the broccoli and cook for 5 minutes. Add the flaked salmon,
evaporated milk and sweetcorn, and heat thoroughly. Serve immediately
