Recipe: Gluten Free Fish Soup
This recipe is from my Dec. 2021 blog post: Gluten Free Winter Lunch. Click here to read the full post…
Gluten Free Fish Soup
From my December 2021 blog article “A Gluten Free Winter Lunch”. Â A light, brothy fish soup topped with herbed aoli. Perfect for a cool winter day.
- Yield: 4-6 Servings
- Category: Soup
- Method: Sautee, Roast, Simmer
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
For the Soup
1 T butter
2 T extra virgin olive oil
1 white onion, thinly slice
2 stalks celery, thinly sliced
1 clove of garlic, sliced
16 fl oz clam juice
8 oz white wine
1 quart chicken or vegetable broth
1 pound small (about 1″ in diameter) new potatoes
2 T extra virgin olive oil
1 1/2 pounds firm fleshed white fish cut into 4″ pieces
Salt to taste
For the Aoli
1 C mayonnaise
zest and juice of one lemon
1 T finely chopped parsley
1 T finely chopped chives
1 garlic clove, minced
2 T extra virgin olive oil
Instructions
Fish
- Heat the oven to 400F
- Place a large pot over a high heat.
- Add the butter and first measure of olive oil and swirl until the butter melts.
- Add the onion, celery, and garlic and saute until the vegetables begin to sweat, about 3-5 minutes.
- Add the clam juice, wine, and broth and bring to a simmer.
- Add the potatoes and simmer, stirring occasionally until the potatoes are tender, about 5-8 minutes.
- Lightly oil a rimmed sheet pan with some of the remaining oil. Lay the fish on the pan in a single layer, brush with olive oil and season with salt.
- Place in the oven and roast until the fish is cooked for about 5-8 minutes.
Aoli
- Combine the mayonnaise, lemon zest, lemon juice, parsley, chives, garlic, and olive oil and whisk until smooth.
- Can be stored covered in the refrigerator for up to 5 days.
Assembly
- Place 3 or 4 pieces of fish in each soup bowl.
- Ladle the hot broth and potatoes over the soup and serve with a generous dollop of aioli.
Notes
I used tilapia, but any firm fleshed white fish will work. Also, since there is clam juice in the broth, check to be sure none of your guests are allergic to shellfish.
