Gluten Free Clam Soup Recipe
When you are diagnosed with a gluten allergy you may decide you want to look after your health a lot more than you did before the diagnosis. A health scare or problem often makes us realise how important our health is and how valuable our bodies are. A diagnosis may make you want to start exercising for example or start eating more healthily.
When you are diagnosed with a gluten allergy you will have to make some changes to your diet anyway. You will have to cut out all food products that contain gluten in order to keep the symptoms of your allergy at bay. By avoiding gluten you will avoid the unpleasant side effects of the allergy including bloating, headaches, nausea, fatigue and bowel problems. So while you are making changes to your diet to adapt to your allergy why not make changes to help you live a healthier lifestyle too?
Fish is a great addition to a healthy diet. Oily fish in particular is rich in Omega 3 which is vital to maintain a healthy lifestyle. This fish soup is unusual but brilliantly healthy and absolutely delicious. The chili’s give it a fiery kick and make it the perfect winter supper.
IngredientsYou will need 1 large onion, two litres of water and a litre of fish stock.
(Make sure the fish stock is gluten free. The ingredients section on the packaging should specify whether or not there is gluten in the product but if you are not sure then ask at the store or call the manufacturer. The phone number for the manufacturer should be printed on the packaging of the product.)
You will also need 1 heaped teaspoon of chopped garlic, 150ml of white wine, 250g of tuna, half a kilogram of clams with the shells still on, 2 fresh chilies, a handful of chopped parsley and a few bay leaves to garnish.
MethodTo begin with drain the tin of tuna and set aside. Chop the onion into small piece and add to a saucepan. Add a litre of water and heat until boiling. Cover the saucepan containing the onions and water and boil for five minutes or so. Turn off the heat and drain the water.
Add the onions back to the saucepan and add the second litre of water. Add the fish stock to the pan too and heat on a medium heat for 15 minutes. Next add the garlic and wine to the pan and continue to cook for another 10 minutes.
While the mixture is cooking chop the chilies finely and mix in a bowl with the drained tuna. Chop the parsley and set aside. Once the ten minutes is up turn the heat down low and simmer until half of the liquid mixture has reduced. Next add the tuna and chili mixture, the clams and half of the chopped parsley and cook on a low heat stirring occasionally until tuna is hot.
Serve piping hot and season with salt, pepper and the rest of the parsley. Delicious!