CREAMY TOMATO SEAFOOD BISQUE

This yummy seafood bisque is not a traditional bisque as it was not pureed , and it is also not a chowder, as it was not thickened nor were there any potatoes in the soup. It is more of a tasty seafood soup somewhat like a bisque.

In the freezer section at our grocery store we discovered packages of frozen seafood medleys - a combination of shrimp, scallops, clams and muscles - a very tasty combination.  The directions said to remove the package from the outer package - add the pack of seafood to boiling water, and boil 8 minutes turning over the pack of seafood half way through.  This gave a lovely seafood broth inside the package which I then added to the tomato cream base.  A lovely, and easy dinner or lunch.

300 grams frozen seafood medley

14 ounce can of diced tomatoes

2 Tblsp. Extra Virgin Olive Oil

1/2 of a celery stalk finely diced

1 shallot finely diced

1 minced garlic clove

1 tsp. dried Thyme, and Parsley

1 large bay leaf

salt and fresh cracked pepper to taste

a good splash of Lactose free cream

Heat up a pot on low heat with the EVOO.  Add the shallot, celery, and garlic sauteing about 5-7 minutes until the shallot and celery are translucent.  Season with salt, fresh pepper, thyme and parsley and saute another minute.  Pour in the tomatoes and add the bay leaf.  Keep on a low simmer, and meanwhile cook the seafood medley as per directions.  Once cooked, cut the package open and pour into the tomato mixture giving it a good stir.  Remove from the heat and add in a good splash of cream, stirring to incorporate.  Serve hot with some nice gluten free bread or buns.

If you love a Filet of Fish Burger this is a recipe for you.  The original recipe can be found on this site and it is a winner.  Thank you for sharing Nagi!

With our household being gluten free, we used only gluten free ingredients for our Filet of Fish Burger and we used Atlantic Cod which holds up nicely for a fish burger.  A couple of key notes if you are wanting to make this dish using Gluten Free Bread Crumbs in place of Panko Bread Crumbs:

My gluten free bread crumbs are fairly course in size, so after lightly toasting them in the oven, I ran them through a mini blender to make them more fine in texture.

I did not add extra sugar to the tartar sauce as we used Gherkin pickles which were sweet enough, and we used thinly sliced aged cheddar cheese in place of process cheese.

This said, it is the "dredging recipe" combined with the toasted bread crumbs that made this recipe stand out.  The coating on the fish was crisp and flavorful.  I also baked the fish on a wire rack over a baking sheet which also encourages a crispier coating.

Hands down this is the best Filet of Fish Burger I have ever had and a recipe we will definitely be having again.  Sharing the love - so tasty!

 

This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can't believe not having made it before now.  Plus, it was tasty and very economical.  At some point during the week we always end up with leftover potatoes in the fridge - such a great way to use them up.  Although, not sure how mashed potatoes would work in this recipe as these were pretty delicate, so make sure the pan is good and hot and cook a good 7 minutes per side.
1 rounded cup mashed leftover large baked potato
1   213 gram can wild salmon, drained bones removed
1 egg - whisk with a fork
2 green onions, diced, or 1 large green onion
1/2 tsp. dried dill - or more to taste
1/4 tsp. Old Bay Seasoning
2 Tblsp.  mayonnaise
Extra Virgin Olive Oil - for frying
In a medium sized bowl combine the mashed potatoes and drained salmon.  Use a fork to break it all up mixing together.  Add the rest of the ingredients - mix.  Shape into patties, cover in plastic wrap and refrigerate 15-30 minutes.
Heat up a non stick pan with a good drizzle of EVOO on medium high heat.  Once good and hot, cook each side about 7 minutes. (turning the salmon cake 1/2  way around in the pan to cook evenly to a nice golden brown)  Serve hot with any other vegetable side dish or a salad.  Can also be served with tartar sauce or pesto sauce.  Super easy, super quick, and an inexpensive meal all in one!

Where has the time gone? I have just realized Gluten Free Delightfully Delicious is soon to be 8 years old! I have not been posting as many new recipes as I used to as life has taken many a different turn in my neck of the woods.  Having said that, I will continue to post new recipes from time to time - when time permits. It sure has been a fun filled journey full of learning and I appreciate everyone who has supported my endevours with this blog and the many internet friends I have made along the way.  So, a big shout out of thanks to all of you! Now for a new, quick, easy, and healthy recipe:
We all know of and have heard of the many heart healthy omega benefits from eating wild salmon.  But did you know that swiss chard has been said to lower blood pressure?  And mung beans are said to lower cholesterol?  Well, this meal was definitely a "heart healthy" meal with tons of flavor.  A great marinade for any cut of salmon plus, it would also be lovely with chicken or pork dishes too.
Marinade:
2 Tblsp. gluten free soy sauce
1 rounded tsp. grated ginger
1 Tblsp. Rice Wine Vinegar
1 1/2 Tblsp. Extra Virgin Olive Oil
lemon slices - for the top of the salmon
Mix up the marinade and refrigerate until needed.
Wild salmon filet - ours was a thin half of a salmon filet, but any cut would work fine
CHARD MUNG BEAN AND RICE SIDE DISH:
2 cups cooked mung beans
1/2 cup cooked basmati rice
1 onion roughly chopped
4 large garlic cloves, chopped
4 cups packed chopped swiss chard greens
1 1/2 tsp. curry powder
salt to taste
I cooked 1 cup of soaked mung beans in 3 cups water for 25 minutes.  (soak about 8 hours)  Once cooked, drain well and set aside.  (you can freeze the rest for another day)
While the beans are cooking, cook 1/2 cup of basmati rice in 1 cup of water about 15 min.  (always rinse the rice in cold water really well)  When done remove from the heat and set aside.
Heat up a large frying pan on low/medium heat with a few splashes of extra virgin olive oil.  Add in the onion and garlic sauteing about 5 minutes until translucent.  Season with salt and curry powder, then add in the chopped swiss chard.  Keep sauteing 5-6 minutes, it will cook down.
Meanwhile, preheat the oven to 425 degrees.  Line a baking sheet with tin foil and raise up all the edges. Rinse the salmon filet in cold water and pat dry with paper towel.  Place the salmon inside the tin foil and pour over the marinade.  Arrange a few lemon slices on top.  My salmon took 10 minutes to cook as the filet was quite thin.
Continue with the chard mung bean rice side dish:
Add in the mung beans and rice to the pan of swiss chard - check for seasonings.  Keep on low heat stirring from time to time until your salmon is ready to plate with the rice side dish.

When dining alone I always gravitate towards seafood - always.  DH is not a seafood lover at all - he will eat fish:  salmon, halibut, cod and snapper but that is about it. No shell fish what so ever.  I suppose I could cook more seafood than I do - but honestly I'm too lazy to cook 2 different meals.  So when it is a "single" nite it is wonderful to cook any kind of shell fish.
This was a quick and easy dish to make with lots of flavor.  This dish serves two - leftovers for tomorrow!
2 cups frozen cooked small shrimp - thawed and rinsed well then pat dry with paper towel
1 leek, cut in half and thinly sliced
3 minced garlic cloves
2 Tblsp. butter
2 tsp. fresh minced Tarragon (or 1 tsp. more if you like a strong tarragon flavor)
1 tsp. dried mustard
1 tsp. garlic powder
1 1/2 Tblsp. sweet rice flour
1 1/2 cups milk (we use 2 % lactose free)
1/2 cup grated Asiago cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Lemon Rice:
1/2 cup of basmati rice - rinsed
1 cup water
1 shallot, finely minced
3 tsp. fresh lemon juice
zest of 1/2 lemon
1 tblsp. butter
Heat up a saute pan on low/min. heat with the butter.  Add in the garlic, leeks and tarragon sauteing about 5 minutes until the leeks are soft.  Season well with fresh cracked pepper and salt, and add in the garlic powder.  Add the sweet rice flour - whisking into the leeks for about a minute.  Pour in the milk whisking well to remove any lumps.  Raise the heat a bit to bring to a very light simmer stirring well until it begins to thicken.  Add the cheeses stirring to melt.  Then turn down to minimum stirring occasionally.
To another pan on low medium heat add the butter, shallots and lemon zest.  Saute to sweat out about 5 min.  Add the rice and stir/saute for 2 more minutes.  Bring to a higher temperature and pour in 1 cup of water and fresh lemon juice bringing to a boil.  Stir with a fork, turn down to minimum lid on and cook 15 minutes or so until all the liquid is absorbed.
Four minutes before the rice is ready, add the shrimp to the leek tarragon sauce - stirring to heat through.  When rice is cooked, plate and cover with the Shrimp Leek Tarragon sauce.  Enjoy!

This year, I have endeavored to buy whole fresh salmon - enough to have 7 or 8 in the freezer.  Usually, I will buy pink salmon - I somehow missed my favorite salmon this year which is CoHo.
(in the picture above, we love to serve salmon with organic garlic scape pesto which I make every June to fill the freezer until the following June)
This post brings back memories of last year....for a true fish story you can read it here.
One thing I discovered when buying pre-frozen salmon - it will never taste fresh or even very good for that matter.  The reason for this is the way it is packed.  It is placed in two heavy plastic bags, then put into the freezer.  This will cause freezer burn very easily, and you will also loose a ton of flavor.
If you are fortunate enough to buy "flash frozen" that will ultimately be the tastiest salmon.  As I can not do that, we did discover another way.
Our fish always has the head removed.  If the tail is not removed, slice off before freezing.  Once you have your fresh salmon home from the market, wash well under cold water.  Dry very well with paper towel.  The next step is vital:  Wrap the salmon in plastic wrap very tightly - 4 or 5 times.  Then place the salmon into 2 plastic grocery store bags, wrapping tightly, then tape up any loose ends of the bag.  I mark the tape with the date and the weight of the salmon.  For beautiful, fresh tasting salmon, this method has worked each and every time.
Always thaw in the refrigerator - a 3lb. to 3 1/2 lb. salmon will take about 2 days to thaw thoroughly.
Now for baking.  We have always used the standard rule of thumb:  bake 10 minutes per 1 inch of thickness (at the thickest part of the salmon) at 400-425 degrees.  For some reason, this method has failed me this year.  Perhaps I am still adjusting to a relatively new stove/oven....or perhaps my measuring is just off?  It has seemed to take longer to bake than what was pre-determined by the salmon's thickness.  One time I even over cooked a salmon which is down right sacrilegious in this household!  My family very graciously did not say anything...but the table was sure quiet that night!
So....finally I have found a perfect solution.  We love the flavor of fresh salmon - simple is always best.
Once your salmon is thawed, give it a good rinse and pat dry with paper towel.  Place the salmon onto a large piece of tin foil.  Slice a few lemons to place inside the cavity, and add a few dabs of butter.
We do not even season with salt and pepper....it is such a delicate tasting salmon, it is good enough to season to your liking once served. Wrap very tightly in the tin foil and place onto a baking sheet.
For a 3 lb. salmon or even slightly over 3 lbs.'s bake at 425 degrees for 40 minutes.  Once out of the oven, allow to rest still on the baking sheet for 10 minutes.  Open the foil, and you should be able to easily remove the skin with a flipper exposing beautifully, moist cooked salmon.  We have now used this method of baking salmon for the last 3 fish we have eaten...perfect every time!  Of course for bigger salmons you will need to adjust the cooking times depending on the size of your salmon.  For serving 3 people, we have found with a 3 lb. salmon we get a lovely dinner, salmon salad for lunch, and even 1 more salmon dinner.  Such a beautiful, healthy fish...we will be looking forward to these babies in the dead of winter that is for sure!


This easy pan fried fresh gray cod was a lovely dinner enhanced by a tasty Tarragon Parsley White Wine Sauce.  When using a white fish such as cod, halibut, or snapper just about any herb sauce will enhance the delicate flavors of the fish. (make the Tarragon Parsley White Wine Sauce first, and keep on minimum until ready to serve over the fish)
3 single pieces of gray cod or other white fish
3/4 cup gluten free bread crumbs
1 tsp. garlic powder
salt, and fresh cracked pepper
1 egg - whisk with a fork
2 Tblsp. butter, 1 Tblsp. Extra Virgin Olive Oil
On a plate, add the breadcrumbs, garlic powder, salt and pepper, mix well with a fork.  Heat up a frying pan on medium high heat with the butter and EVOO.  Rinse your fish fillets and pat dry.  Dip into the egg mixture, then dip into the breadcrumb mixture pressing the fish firmly to coat.  Add to the hot frying pan and cook each side until golden - or until the fish has reached 145 degree temperature.  Mine took about 6 minutes per side - it will depend on the thickness of your fish.

TARRAGON PARSLEY WHITE WINE SAUCE:
1 1/2 cups milk (we use a neutral non sweet soy milk)
1/4 cup dry white wine
2 Tblsp. butter
1 shallot, finely minced
1 garlic clove, minced
2 Tblsp. fresh Italian Flat Leaf Parsley, minced
1 rounded Tblsp. fresh Tarragon, minced
1/2 tsp. dry mustard
salt and pepper
3 Tblsp. Sweet Rice Flour
Heat up a sauce pan on low medium heat with 2 Tblsp. butter.  Add the shallot, garlic, dry mustard, tarragon, parsley, salt and pepper.  Saute about 5 minutes.  Turn up the heat to medium and pour in the white wine.  Bring to a good simmer and reduce by half.
Add in the Sweet Rice Flour, whisking well - it will be thick.  Then slowly pour in the milk, whisking the whole time, turn down to low, and continue to whisk until thickened. Check for seasonings then pour over the pan fried fish and serve while hot with any side dishes.


With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day.  As there was quite a lot left I decided to make a salmon quiche.  It seems to me that just about anything will work divinely with quiche and salmon is no exception.  Over the years, we have had a number of different quiche recipes posted on this blog - they never disappoint to offer a simple yet delicious meal.
1 large shallot, halved and then sliced
1 large garlic clove, minced
2 Tblsp. Extra Virgin Olive Oil
1 cup broccoli - finely dice the stalk, and cut the florets small
1 cup chopped fresh spinach, chopped
2 cups cooked salmon, leave in good size chunks, removing any bones
just over 1/2 cup of milk (we use soy milk)
6 large organic eggs
1 10 inch deep dish gluten free pie crust
1/2 a large tsp. dried dill
salt and pepper to taste
Parmesan cheese
grated aged white cheddar cheese
Roll out the gluten free pie crust and add to a deep dish pie pan.  Prick the sides and bottoms with a fork, then set aside.
Preheat a skillet on low heat with the EVOO.  Add in the shallots, garlic, and diced broccoli, sauteing about 15 minutes or until the broccoli is tender, then remove from the heat.  Preheat the oven to 350 degrees.
Meanwhile, mix up the eggs, milk, salt and pepper and dill - whisking well.
To the pie plate add in the broccoli, shallots and spinach - tossing to combine.
Sprinkle generously with Parmesan Cheese.  Then layer on the chunks of salmon, pouring over the egg milk mixture.
Top generously with grated cheddar cheese.  Bake for 45-50 minutes, then remove from the oven and allow to sit for 10 minutes before serving.
This is what was leftover....it will do nicely for breakfast tomorrow!

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