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  • Jefferson Adams
    Jefferson Adams

    ITALIAN-STYLE FISH AND POTATO STEW (Gluten-Free)

      Based on recipes prepared by Italian fishermen after a long day on the water, this gluten-free stew is easy to make and certain to please.

    Caption: Image: CC--jules

    Spring may have officially sprung, but there’s still snow on the ground in much of the country, so this delightful fish and potato stew may be just the thing to warm the tummies of the hungriest eaters. Based on similar dishes prepared by Italian fishermen after a long day on the water, this gluten-free stew is easy to make and certain to please.

    Ingredients:

    • 1½ pounds fresh or frozen cod fish (or other white fish), cut in 1 x 1½-inch pieces
    • 2 celery stalks, diced
    • 2 red potatoes, diced
    • 1 large white potato, diced
    • 1 28 ounce can of Italian chopped tomatoes, including juice
    • 1 8 ounce bottle of clam juice
    • 4 cups of chicken broth
    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 6 garlic cloves, minced
    • 1 bay leaf
    • ½ teaspoon dried thyme
    • 1 teaspoon dried oregano
    • ½ cup flat Italian parsley, chopped
    • juice from 1 large lemon, deseeded
    • salt and pepper, to taste

    Directions:
    In a large soup pot, heat oil and add onion, garlic, celery and potato. 

    Season with thyme, oregano, salt and pepper. 

    Sauté for about 10 minutes until slightly softened. 

    Add tomatoes, clam juice, lemon juice and broth. 

    Bring to a boil and then let simmer for about 20 minutes, until potatoes are firm, but tender. 

    Add fish pieces and stir gently. 

    Cook for another 15-20 minutes until fish is firm, but tender. 

    Add salt and pepper to taste.

    Serve with toasted gluten-free bread or crackers.



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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Celiac.com Sponsor: Review
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    When I spoke to the owner a few years back, she told me people are not allowed to bring thier lunches into the facility.  Here is a link to their gluten-free info   https://canyonglutenfree.com/uploads/Canyon-Bakehouse-Mission-&-Values.pdf  
    This is a completely gluten-free company with completely gluten-free facilities.  they test the bread for gluten.  I wonder if your "rash" is from something else?  Perhaps another ingredient or other things you are eating with this bread?   Wanted to add that the founder has Celiac.
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