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Fish Soup Recipe

Gluten Free Recipe

This is a wonderful robust fish soup. It is suitable for all seasons, for either lunch or dinner. If you like strong fish flavors, use fish stock as the base. If you prefer a more subtle flavor, use chicken stock. Make sure the mussels and clams have been well degorged and are free of sand. This recipe is gluten and dairy free.

Recipe Ingredients

2 unpeeled potatoes
1 tablespoon olive oil
2 onions, chopped
1 teaspoon sweet paprika
3 cloves garlic, chopped
4 tomatoes, peeled and chopped
1/2 cup white wine or water
13 ounces fish or chicken stock
12 medium green prawns (shrimp), peeled and deveined, tails intact
1 pound black mussels, scrubbed and bearded
1 pound clams-soak in cold water 30 minutes

Recipe Directions

Fish Soup in a soup bowl

Cook potatoes in simmering salted water until tender. Drain. When cool enough to handle, peel and slice.

Heat oil in a large, heavy-based saucepan, add onions and cook, covered, over low heat until soft, then add paprika and stir for 1 minute. Add garlic and tomatoes and cook over high heat until tomatoes are thick and pulpy. Add white wine or water and stock and simmer for about 5 minutes.

Add seafood to pan, cover tightly with a lid and cook over medium heat for 5 to 10 minutes or until mussels and clams open. Discard any that do not open. Add potatoes and season to taste, then cover and cook for another 2 minutes or until potato is heated through.

If desired, serve soup topped with a spoonful of the following Capsicum and Almond Rouille. Serve remaining rouille with toasted gluten-free bread.

Red Pepper and Almond Rouille

1 red pepper
1-3/4 oz blanched almonds
3 cloves garlic, chopped
1/4 cup olive oil

To make Red Pepper and Almond Rouille, place red pepper on an oven tray and roast at 400 degrees for 30 minutes or until skin is blistered and blackened. Place in a bowl, cover with foil and stand for 10 minutes. Remove skin and seeds. Place almonds on oven tray and roast at 400 degrees for 15 minutes. Combine capsicum and almonds in a food processor with remaining ingredients and process until smooth, then season to taste.

Nutrition Information

Recipe makes 4 servings and 20 dumplings

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