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  • Jefferson Adams
    Jefferson Adams

    Italian-Style Fish and Potato Stew (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Italian-Style Fish and Potato Stew (Gluten-Free) - Image: CC--jules
    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

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    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

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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