Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 9

1 large onion, peeled and finely chopped

2 tablespoons of olive oil

4 cloves of garlic, peeled and crushed

2 bay leaves

1 sprig of thyme

200g/7oz/1 cup of canned tuna fish, drained

800ml/28fl oz/3¹/₃ cups of carrot juice

A few drops of (GF) chilli sauce/oil

400g/14oz/2½ cups of frozen seafood cocktail, defrosted

A dash of sherry

1 tablespoon of chopped parsley, to garnish