Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 10

(GF) bread

Olive oil

1 clove of garlic, peeled and crushed

Thyme

Or ready-made (GF) croûtons

First make the rouille. Mix all the ingredients in a bowl and chill until needed. Store any leftovers in a sealed jar in the refrigerator. (You can use it over the next week.)

Make the croûtons by frying small, crustless cubes of bread in olive oil, garlic and thyme.

Drain on kitchen (paper) towels and keep warm.

In a large saucepan cook the onion in olive oil, until soft but not brown. Add the garlic and cook for 1 more minute. Add the herbs and then the tuna. Stir and cook for a further minute.

Pour in the carrot juice and chilli sauce/oil. Leave to simmer on a medium heat for

15 minutes. Stir in the seafood and sherry and cook for 1 minute.

Remove from the heat and leave for 3 minutes.

Pour the soup into warm bowls and sprinkle with parsley. Serve with croûtons.

Transfer the rouille to a bowl and serve with the soup.