Gluten-Free Cuban Fish Soup Recipe

By: Gillian on October 24, 2012

There are many different recipes for Cuban-style seafood soup or “Mariscada”. This version uses cod; however, other white fish or seafood, such as shrimp or crabmeat can be used. This gluten-free recipe relies on ground almonds for thickening, rather than wheat flour. It makes a nice, hearty lunch on a cold day!

1 Tbs vegetable oil
1 red pepper, de-seeded and diced
1 onion, thinly sliced
1 clove of garlic, finely minced
1 can (15-oz.) diced tomatoes
2/3 cup dry white wine
2 1/2 cups fish stock (gluten-free)
1 tsp brown sugar
1/4 tsp sweet paprika
1 bay leaf
Salt & pepper
1/3 cup ground almonds
8 oz. cod fillet, skinned

Heat the oil in a large saucepan over medium heat. Add the pepper, onion and garlic; cover and cook for about 20 minutes until tender, stirring occasionally. Add the tomatoes, wine, stock, sugar, paprika and bay leaf. Season with salt and pepper. Bring to a boil, cover, and then simmer for 10 minutes. Stir in the ground almonds and place the fish (whole or in halves) on top. Bring to a simmer, cover, and cook the fish until cooked through (about 5-6 minutes). Remove the bay leaf and adjust seasoning if needed. Portion the fish and soup between four soup bowls. Serve hot.

4 servings