In Santander, we not only enjoy spectacular views, but we can also boast about the quality of our fish and the delicious recipes we prepare with it. Today, I bring you a gluten-free salmon and hake soup that, besides being healthy, is packed with flavor. It is perfect for those cool days when a good soup comforts both the soul and the body. I assure you that your guests will be delighted!
Soups and cream-based dishes are always an excellent option for the colder months. This recipe is very simple to prepare and stands out for its flavor and freshness. So, don’t think twice—dare to try it.
Ingredients (serves 4)
- 2 fresh salmon heads (to make the most of their flavor)
- 200 g hake (fresh or frozen)
- 1 large onion
- 2 carrots
- 1 leek
- 2 cloves of garlic
- 2 celery stalks
- 1 ½ liters organic gluten-free vegetable broth
- 1 bay leaf
- 4 tablespoons homemade tomato sauce (fried tomato)
- Extra virgin olive oil (EVOO)
- Salt and pepper to taste
PREPARATION
1. Prepare the fish stock: In a large pot, add the salmon heads and cover them with the vegetable broth. Bring to a boil, skim off any foam that forms on the surface, and lower the heat. Let it cook for 15-20 minutes so the broth absorbs all the flavor of the salmon. Once ready, remove the heads, set them aside, and strain the broth.
2. Cook the vegetables: In the same pot, add a splash of olive oil and sauté the finely chopped onion, garlic, carrots, leek, and celery. Cook over medium heat until the vegetables are tender. Then, add the strained broth back into the pot along with the bay leaf, and let it simmer. Take your time and let everything cook well.
3. Add the salmon and hake: Remove all the meat from the salmon heads, flaking it and making sure to remove any bones. Also, chop the hake and add both types of fish to the pot. Cook everything together for about 10 minutes, allowing the flavors to blend perfectly.
4. Add the tomato sauce: Stir in the tablespoons of homemade tomato sauce, which will add a savory touch and round out the soup’s texture. Stir well.
5. Season: Adjust the seasoning with salt and pepper to taste, remove the bay leaf, and turn off the heat.
6. Serve: Serve the soup while it’s nice and hot, and for a final touch, add a drizzle of extra virgin olive oil on top. Enjoy this comforting gluten-free soup!
SUGGESTIONS
This is my favorite part, where you can let your imagination run wild and personalize the recipe. There are as many versions as there are people! Here are some ideas that we love:
- If you prefer a creamier version, you can add a touch of gluten-free cooking cream right before serving.
- For a more complete meal, accompany this soup with brown rice.
- And if you are a seafood lover, don’t hesitate: clams, shrimp, prawns, or mussels give this dish a spectacular touch.
Are you up for trying this delicious gluten-free salmon and hake soup? Not only is it easy to prepare, but it’s perfect for enjoying a comforting and healthy meal.
Surprise your guests with this recipe and let me know how it turned out in the comments! And if you liked it, don’t forget to share it on your social media. We are sure it will be a hit in your kitchen!
You might also be interested in reading:
Gluten-free gorgonzola and spinach croquettes
Zucchini stuffed with gluten-free béchamel
