Easiest Lactose-Free and Gluten-Free Seafood Chowder

By www.anyonita-nibbles.co.uk 

Looking for a hearty winter warmer? This easy lactose-free and gluten-free seafood chowder is just what you need on a snowy evening!

Yield: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Diet: Gluten-Free

I love a good chowder so much that this is my second seafood chowder recipe, and like that one, this one is so easy to make. It's absolutely perfect for those snowy winter evenings. You can use any mix of fish that you can find, but I like the packs of fish pie mix that usually have smoked haddock, salmon and cod. I also like to add bacon to my chowder along with fresh peas.

Ingredients:

For the seafood chowder
- 1/2 onion, diced
- 4 rashers streaky bacon, chopped
- 500ml fish stock
- 250ml lactose-free whole milk
- 4 tbsp lactose-free cream
- 340g fish pie mix
- 100g cooked prawns

- 1 cup petits pois
- 1 large potato, cut into 1/8s
- salt and pepper to taste
- parsley to taste
- tarragon to taste
- 1 tbsp gluten-free plain flour
Need a conversion? Use this handy chart.

Instructions:

1. Put the oil in a skillet and add the onions and bacon, cook until the bacon is done, about 5 minutes. 
2. Stir in the flour and allow to thicken, about 2 minutes. 
3. Add fish stock and let simmer. 
4. Add potatoes, cover and simmer 10 minutes. 
5. Add fish and simmer 5 minutes. 
6. Add cream, prawns and peas and simmer 2 minutes. 
7. Sprinkle over parsley and tarragon and serve with good gluten-free crusty roll or gluten-free cheesey scone.

 

Liked this seafood chowder Recipe?

Browse over 500 gluten-free recipes.

To keep up with the latest gluten-free cooking and baking ideas plus gluten-free food reviews from Anyonita Nibbles Gluten Free, be sure to join our community of over 14,000 followers on Pinterest and follow us on Instagram and use #anyonitanibbles and #whatcoeliacseat to join in the conversation!

If you liked this recipe, you may want to check out all of my gluten-free seafood recipes. Try these, too: 

Gluten-Free Cucumber Prawn Mayo Sandwiches

Gluten-Free One Pot Salmon and Lemon Pilaf

Best Ever Gluten-Free Coconut Shrimp

   

Gluten-Free Prawn Mayo with Cucumber Sandwich

By www.anyonita-nibbles.co.uk 

Classic prawn mayo sandwiches served with fresh cucumber on gluten-free bread makes an easy lunch option for gluten-free food on the go!

Yield: 4 sandwiches
Prep time: 15 minutes
Cook time: No cooking required
Diet: Gluten-Free
 
The toughest time for being a Coeliac is lunch time. The options are just paltry, so having a steady stream of options help. This recipe for prawn mayonnaise is easy and quick to make. You can eat it fresh or you can store it in the fridge for a few days or make enough sandwiches for the week ahead to save time. This easy gluten-free prawn mayo sandwich recipe is the time-saving recipe you need. I've added in some fresh cucumber but you could use lettuc, red onion or even radish if you prefer. Serve each shrimp sandwich with crisps or potato chips.

Gluten-Free Honey Lime Grilled Salmon Salad

Make salads interesting again with warm sweet and fiery grilled wild salmon served on a bed of superfoods!

Yield: 2 servings
Prep time: 5 minutes Cook time: 6 minutes

Gluten-Free Honey Lime Grilled Salmon Superfood Salad

A few weeks ago, I felt a cold coming on. One of those horrible summer colds that are always a pain to get over, so I reached for my superfoods and nipped it in the bud. Superfoods are nature's remedies for ailments like a common cold and this salad is filled to the brim with them! From the crunchy bed of spinach, red cabbage and carrot to the fresh wild salmon and the garlic and honey in the sauce--it is Superfood Central!

Chilli peppers--or flakes, in this case--are great for colds, but you know what else is? Garlic. It's why it's one of the prominent ingredients in my mucus buster cold and flu home remedy, perfect for when you haven't managed to ward the cold off and are suffering from a blocked up or a runny nose! This salmon dish is a lot more pleasant than that drink and still achieves the same benefits and more.

This lightened up rice pilaf is bursting with fresh citrus flavours and succulent salmon and whips up in under 20 minutes!

 

Yield: 4 servings
 Prep time: 2 minutes
 Cook time: 20 minutes

Gluten Free One Pot Salmon Lemon Pilaf

This dish just scream spring and early summer. It's a perfect light option for warmer weather that is still filling and full of all the nutrients and goodness you need. I love the way the flaked salmon adds another dimension to this dish and the fresh squeeze of lemon with the zest is pretty unbeatable. We kept things simple and dairy free in this version, but you could totally grate over a nice hard cheese like Pecorino or Parmesan for an added layer of depth.

Special thanks to Sabbini for the fabulous background tiles used in this post.

Ingredients:

For the pilaf
1 white onion, diced
1 garlic clove, diced
1 lemon, zest and juice
2 tablespoons olive oil
200 grams long grain rice
240 grams boneless, skin-on salmon fillets
250ml water
250ml chicken stock
fresh parsley
black pepper*
sea salt (optional)
Need a conversion? Use this handy chart. *Note: You'll want plenty of black pepper.

Gluten Free 20 Minute Salmon Rice Pilaf

Pilaf is super simple to make. It's just the generic name for any type of rice dish that's prepared by first toasting rice in fat before boiling. So many rice dishes start out this way like this 20 minute chicken and chorizo paella, or this gluten free risotto and my take on super easy Mexican rice.

Instructions:

1.  Heat one tablespoon of the olive oil in a pan and fry the salmon for about 30 seconds on each side to sear. Don't worry if some of the skin is stuck to the bottom of the pan, it'll add more flavour! Remove the salmon from the pan and set aside.
2. Add the remaining oil to the pan and fry the garlic and onion until fragrant and translucent, no more than five minutes.
3. Add the rice and stir to coat in the oil and allow to slightly toast.
4. Add the chicken stock and the water and cover and simmer until the water is evaporated, about 13 minutes.
5. Flake the salmon into good-sized chunks while the rice simmers. Once the water has evaporated, stir through the salmon and a good bit of black pepper. Cover and remove from the heat and allow to rest about 10 more minutes.
6. Stir in the lemon zest and juice, sprinkled over fresh parsley and great over cheese (if using) and serve.

More Fabulous Fish Dishes

 Gluten Free Tuna Nacho Salad

Gluten Free Prawn Toasts

 Best Ever Gluten Free Coconut Shrimp 

Review of Cornish Crab & Avocado Tian by Chef Alan Jones

 

You'll feel like you're on holiday when you bite into these delicious gluten-free coconut covered prawns!

 

Yield: 4 servings
Prep time: 30 minutes
Cook time: 25 minutes

Best Ever Gluten-Free Coconut Shrimp

No matter what you call them--shrimp or prawns--cover them in coconut and everybody loves them! This dish is a taste of the islands and if you close your eyes and take a bite, you'll feel like you're on holiday!

Coconut shrimp is one of those staple American dishes--popular all over the country in restaurants and bars. Whether you use teeny tiny baby shrimps or big king prawns, the combination of sweet shrimp with even sweeter coconut dunked in spicy and sweet Thai chili sauce is absolutely superb. Seriously, my mouth is watering just remembering how delicious this dish was.

Gluten Free Smoked Haddock and Bacon Chowder - Burns Night

Celebrate the Scottish bard with this comforting gluten free smoked haddock chowder!

Yield: 4 to 6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Gluten Free Smoked Haddock & Bacon Chowder

Burns Night is a holiday in Scotland celebrating the life and work of the poet Robert Burns. As a poetry graduate, Burns Night is a fun holiday to think about verse, and since moving to the UK, it's been a very low-key holiday in our home. This year, I wanted to up the ante and enjoy a hearty Scottish-inspired dish to commemorate Burns Night on 25 January. You'll love how quick and comforting this meal is to prepare; plus, it's chock full of good-for-you haddock!

Coeliac Week 2015 + Gluten Free Afternoon Tea with Udi's

Enjoy a classic afternoon tea the gluten free way with Udi's Gluten Free food!

Thank you to Udi's for providing ingredients for this post.

Yield: 2
Prep time: 1 hour
Cook time: 1 hour

Gluten Free Afternoon Tea with Udi's

Afternoon tea is such a decadent and indulgent treat. It's a time for sumptuous sandwiches, delicious desserts and a hearty brew. By nature, sandwiches and sponge cake are chock full of gluten. Finding a coeliac-friendly tea is pretty hard to come by, so instead, I've partnered with Udi's to showcase some of their amazing products and develop recipes suitable for any gluten free afternoon tea.

I'll be sharing recipes for gluten free vanilla cake with salted caramel frosting and two gluten free sandwich recipes: grilled paneer and sun-dried tomato and smoked salmon and cucumber. I served the three of these with fresh strawberry lemonade, English breakfast tea and Udi's gluten free lemon wafers.

Gluten Free Prawn Toasts

This classic Chinese takeaway has been given a gluten free makeover; these prawn toasts are divine & easy!

Yield: 6 to 8
Prep time: 10 minutes
Cook time: 10 minutes

Gluten Free Shrimp Toasts

I'd never heard of prawn toasts until I moved to the UK, but they are one of the staples of Chinese takeaways here. They're basically pieces of toast fried with prawns (shrimp) and spring onions and ginger. They're extremely easy to make and really tasty. A lot of time they are finished with sesame seeds and served with sweet chilli sauce.

Before my Coeliac Disease diagnosis, I loved prawn toasts and would it have it pretty much every time we had a Chinese meal, so finding a way to make them gluten free was top of my list and I'm so pleased with my achievement!

This is the final dish from my Amoy Chinese New Year banquet and one that I am extremely happy with! Prawn toast is perfect as an appetizer or simply as an accompaniment to a Chinese meal. You'll be shocked how easy it is to make and you'll enjoy it; trust me!

Fast and an easy way to please a crowd, this nacho salad is laced with Princes tinned tuna!

Yield: 2 servings
Prep time: 15 minutes
Cook time: 10 minutes

Princes Gluten-Free Tuna Nacho Salad

When's the last time you had tuna? Did you have it in a sandwich or jacket potato? Spread across some crackers or as a medium-well steak? I bet the last time you had it, wasn't as the main component of a delicious nacho salad!

Gluten Free 10 Minute Tom Yum Fish Ball Noodle Soup

Slightly spicy Tom Yum flavored fish balls swirl in a hot and sour broth with udon noodles and fresh coriander in this 10-minute dish!

Yield 2 to 4 servings

10 Minute Tom Yum Fish Ball Noodle Soup

I've always been a sucker for Asian food and this Tom Yum Fish Ball Noodle Soup ticks all my boxes of good Asian food: it's quick, it's healthy, it's sweet, it's sour, it has noodles. And if you're not already in love with the idea of this soup, let me tell you this: it's ready in 10 minutes!

Ten minutes and it's actually good for you? Oh, yes. We stumbled upon these fish balls by accident. We were in our local Chinese supermarket on the weekend of Chinese New Year, so the staff were out in force. They were flogging this authentic ceramic rice bowl made by Chinese orphans along the banks of the Yellow River and that authentic Chinese wok that will make all your stir fry dishes taste like they were made by in Asia. And then there was this guy, handing out fish balls, halved and speared onto cocktail sticks. We tried these Tom Yum flavored fish balls and then some salmon fish balls and within seconds, I found myself reaching into the chest freezer and plucking up a bag each to toss into the shopping trolley.

Gluten Free Verrine of Smoked Salmon Mousse with Avocado Guacamole

  Do you see that up there? That dainty little dish? I made that. I know, I'm as shocked as you are. Well, I'm probably more shocked than you. While I love being in the kitchen, it's always so rushed. Having a two year old to feed means I can't do everything at a leisurely stroll. And when I'm making food for the blog, it's always a race against the clock this time of year because the sun starts setting around 3:30 pm here in the UK. That means I'm the crazy lady cooking dinner at 1 pm just so it can be done in time to get good photos with natural light. I'm used to cooking at breakneck speed, so when I was approached about reviewing the recipe in Franck Pontais' amazing cookbook, Terrines & Verrines, I gulped and panicked before I said yes.

Gluten Free Grilled Tilapia Fish Tacos with Quick Pickled Salsa

Fish tacos recipe prepared with grilled tilapia and homemade quick pickled salsa for a perfect taste of Baja!

Serves 5

Grilled Tilapia Fish Tacos with Quick Pickled Salsa

Everything about fish tacos has to be fresh. From the chunks of fish to the veggies and the tortillas. This recipe makes the perfect, Baja-inspired fish tacos! To keep with the freshness, I've swapped the heavy, beer battered fried fish for lemony tilapia, prepared on the grill. I've also replaced the classic avocado and tomato with a quick pickled salsa so you can rustle up this dish in just minutes!

I've been making the pickled salsa in this recipe for years, changing up the ingredients and using different types of vinegars and the result is always the same: it tastes so good. You can add tomatoes, use red onions or sweet onions, use less cucumbers, add chile peppers or sweet corn--anything, really. 

Any firm flesh fish would do, too--try cod or haddock or even salmon, if you'd like. I prefer tilapia, though, because it has a great naturally lemony taste that makes the coriander and the cumin sing. If you find yourself pressed for time, you can make the salsa a day or two beforehand--the longer you leave it to marinate in the fridge, the better it'll taste. It doesn't really matter what you do to these fish tacos, they always taste delicious.

Gluten Free Sesame Salmon with Lime Broccoli & Spring Onions

Mild, subtle salmon gets a zing of energy from rich sesame oil and tangy lime!

Feeds 2 adults

This recipe has planted itself on the rotation list in my house. If you've trolled through past entries on Anyonita Nibbles, then you'll recognize this recipe from back when Anyonita Nibbles was called Poems & Plates. It's not an error, I'm deliberately going through old entries and redoing them and this one's first in line for the makeover.

I first made this almost exactly 3 years ago and we've been having it since, swapping out the vegetables, having it on a bed of noodles instead of rice and adjusting the amount of oil and even how it's prepared. Many of the ingredients remain the same as that initial recipe but there have been subtle changes that have transformed this dish.

Gluten Free Thai Green Curry Fishcakes

Traditional fish cakes get a spicy Thai twist with this flavorful and easy recipe!

Feeds 2 adults; 1 toddler

Thai green curry. Now that is a dish that's close to my heart. My most memorable experience, though, is when I was pregnant, past my due date by about 9 days and desperate for Callum to come out and debut. In a last ditch attempt, the husband and I waddled to our favorite Asian restaurant and I had the Thai green curry...with extra spice. Unborn Callum must not have liked the burn of the capsacian because he kicked and rollicked like mad! Unfortunately, he didn't take heed of my not-so-subtle eviction notice and stayed put for another five days!

Feeling broody (British for having baby fever) and a bit nostalgic, I wanted to make a Thai green curry inspired dish and this one fit the bill! It's simple to make and perfect for an appetizer or (if you make a few more) served with rice as a main. If you like a bit of spice and exotic Thai flavors, you'll love these fishcakes.

Rory O'Connell's Gluten Free Grilled Cod with Roast Cumin and Tomato and Coriander Simple Sauce

You know that saying, behind every great man there's a great woman? Well behind every great chef there's a great cookery teacher and for many of today's chefs, it's Rory O'Connell. When I was asked whether I'd like to review a recipe from O'Connell's new publication, I was excited and a little nervous!

I've been aware of O'Connell's culinary clout for years and thought I would be intimidated by the recipes in the book. I coudn't have been more wrong! In the sample of the book I received, O'Connell explains each recipe thoroughly, telling readers step-by-step what needs to be done. So, with some fresh cod in the house, I couldn't resist this delicious dish from O'Connell's Master It: How to Cook Today book.

My family loved it--the flavors were simple yet powerful. I enjoyed learning a new technique with the simple butter sauce and will be using it again in the future, I'm sure. The combination of cod and cumin is one that I'd only ever encountered in a curry, but now love the flavors without the usual heavy curry sauce associated with them. The other great thing about this dish is how quickly it comes together! I was finished cooking and dinner was in the table in 20 minutes. For a fresh and healthy weeknight supper, you can't beat that.

Before serving, I added baked sweet potato nibs and peas since I always try to serve two vegetables with every meal for Callum, my toddler. If you followed O'Connell's recipe and didn't add the sweet potato and peas, this would be filling enough for lunch or a light dinner.

I was provided with a preview copy of Rory O'Connell's Master It: How to Cook Today book, but all opinions of the dish and book are mine and have not been purchased or influenced.

Gluten Free Porcini Ravioli with Pan-fried Shrimp and Sage Burnt Butter

Sometimes, when you have a food blog, people assume that you're some type of Martha Stewart clone, spending hours in the kitchen every night whipping up Michelin star meals for your family. Actually, that couldn't be further from the truth...at least, in my kitchen anyway!

It's true that being a stay at home mom makes it easier to keep more time-consuming dishes like homemade pasta instead of just ripping open a packet. But, I think it's important to stress:

1. I don't always have time to make homemade pasta
2. I don't always feel like making homemade pasta
3. I love packet pasta and our cupboard is quite impressively stocked with a variety of dry, packet pasta and our freezer is stocked with packaged fresh pasta, too.
4. I am not Martha Stewart
5. I love shortcuts

Wanting to show that you can make a delicious, food blog worthy dish by taking the lazy route was important to me and was the basis behind this recipe. It takes 10 minutes, 15 tops. And the only bit of hands-on cooking involved is frying some shrimp and making a sauce from the fat used to cook the shrimp. It's so easy and perfect for a busy weeknight when you'd rather just get a takeaway than cook.

---

Ingredients: 

For the pasta dish
1/2 cup butter
1 medium sized spring onion, sliced
200g uncooked shrimp
400g gluten free porcini ravioli
sage to taste
salt and pepper

---

All right, let's cook:

Begin by cooking the pasta according to the instructions on the packet.

In a small skillet, melt the butter over medium heat and add the shrimp. Cook until the shrimp is done (about 2 minutes).

Remove the shrimp with a slotted soon and set aside. Increase the heat slightly, add the sage and seasoning and allow the butter to "burn". This should take a further two to five minutes.

Just before its done, add the shrimp back to the sauce and spoon over the cooked pasta. Sprinkle with the spring onions and a bit more sage if you'd like, and serve.

Gluten Free Moroccan Black Bream Salad with Slowcooked Carrots

I love my slowcooker! Really, there's not much better than dumping in a load of ingredients, turning a dial, walking away and returning hours later to beautifully cooked, flavorful food. I'll admit, before I became a mom, I never really used my slowcooker, but now? I don't think a week goes by without at least one of our dinners being made in the slowcooker. (Here's a list of all the slowcooker recipes on Anyonita-Nibbles.)

Please  vote for me!

Now, fish doesn't take long to cook outside of a slowcooker,but adding it to the carrots and broth the last 30 minutes of cooking means you'll have perfectly cooked fish that's full of flavor. Leaving the skin on the fish also helps to preserve all its nutrients and keeps the flesh together while cooking. Black bream is a less than popular fish available in the UK, but is insanely tasty and inexpensive. If you can't get black bream where you are, substituting it for mackerel, sea bass or any other fish in the bream family would be just as
                   

---

 Ingredients: 

For the salad
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp saffron threads
1 cup frozen peas
1 onion, diced
1 lemon
1 tbsp fennel seeds
2 garlic cloves
2 carrots, sliced
2 fillets black bream
2 tbsp olive oil
300 ml fish stock
gluten free couscous
salt and pepper

---

All right, let's cook:
Heat the oil in a saucepan and add the onions, garlic, carrots and fennel and cook over a medium heat for about 5 minutes. Stir in the spices, salt and pepper. and cook for a further two minutes.

Add the stock and bring to the boil. Transfer the contents of the saucepan to a slowcooker and cover. Cook on low for 4 to 6 hours until the carrots are tender.

When the carrots are tender, place one fillet  of bream skin side down onto of the carrots. Add the slices of lemon and place the remaining fillet sin side up on top of the lemon slices. Recover and cook on low for a further hour to 90 minutes or until the flesh flakes easily.

Prepare the couscous andd the peas. Serve on the couscous with the carrots and peas on top of the bream and the cooking liquid drizzled over.