A twist on my speedy chicken curry and vegetables recipe.  This one uses cod, and adds a wonderful flavor to an easy dish.  My dad was the one who first suggested it.  Great idea, dad!  It's delicious! Enjoy! 

Cod Curry, ready to serve over rice or with some homemade GF Naan bread! 

Quick Cod & Vegetable Curry

Serves ~4-6

This takes ~40 minutes to cook & simmer.  So, start some brown or plain basmati rice cooking, if desired.  You can also serve this with some quick GF Naan bread.

Heat in a large high-sided frying pan over medium to medium-high heat:
2 Tbsp butter
2 Tbsp olive oil 

Add & cook ~2-3 minutes, until starting to become tender:
1/2 onion, chopped

Add and cook 1 minute:
3 cloves garlic, finely chopped

Add, cooking 2-3 minutes:
1 medium zucchini, chopped

Add to the pan and allow to cook, stirring regularly for ~3 minutes:
4 Tbsp curry powder (more or less, to taste - it really depends on the strength of your curry powder blend) OR curry paste, start with 1 Tbsp and add more, to taste.

Add to pan, cook 10 minutes, stirring occasionally:
3 1/2 - 4 cups chopped fresh tomatoes (You can substitute diced, canned tomatoes if fresh ones aren't readily available)

Veggies, cooking up nicely with the spices.

Add, allowing mixture to come to a boil/simmer:
3 cups cod, diced into large chunks (more or less, to taste)

Put a lid on your pan.  Lower heat, and allow curry to simmer at least 20 minutes before serving, stirring occasionally.  If your curry not as thick as you'd like, you can remove the lid to allow excess liquid to evaporate.

Ready to eating! Cod Curry! 

Serve with a side of basmati rice and/or fresh naan bread.  A couple different options are: Quick BBQ or oven naan  OR my favorite quick and easy naan bread.  Enjoy!

Quick Cod & Vegetable Curry by Successfully Gluten Free!

Homemade gluten-free fish cakes!  The fish and potatoes are cooked first, then mixed with some seasoning before being breaded.  Pre-prepared fish cakes can be frozen after chilling to cook later.   They're fully cooked, they just need pan-frying to reheat.  However, my kids love them so much, they like to eat them for breakfast and snacks if I cook them all at once and keep leftovers in the fridge.  We like them with oven-roasted broccoli (drizzle lightly with olive oil, salt & pepper, mix well, and roast at 400-425 F until browned at the edges.  You can cook fresh broccoli or frozen, straight from the freezer. :) ) Enjoy! 

Homemade Gluten-Free Fish Cakes with a side of oven-roasted broccoli

Homemade Fish Cakes

Based off a recipe from The Fish and Seafood Cookbook - from ocean to table

*I like to make the potatoes and fish at the same time on the stovetop. 

Boiled Potatoes

In a large pot, put the following and cover with cold water: 

1 lb red (or white) thin-skinned baby potatoes, coarsely chopped

1 Tbsp salt

Bring to a boil over high heat, then lower to medium heat and continue boiling for about 15 minutes, until potatoes are tender.  Drain and put potatoes in a large bowl.  Mash potatoes until mostly smooth (some chunks are fine).  

Simmered Fish

In a low wide skillet that has a lid you can use, place: 

1 lb cod fish fillets (Make sure the skin and bones are removed.  You can use salmon OR a mix of both fish, if you prefer)

Cover the fish with water, until JUST covered.  Place over medium heat and bring to a boil.   Once boiling, cover with a lid.  Lower heat to low and simmer gently for 5 minutes.  Remove fish with a slotted spoon (to drain gently) and place on a plate.  Use a fork to flake apart the fish, double checking for any bones (remove and discard if you find them).  

Cooked fish, flaking apart nicely.  Ready to remove with a slotted spoon and flake apart. 

To Assemble the Fish Cakes

Line one cookie sheet with parchment paper (if desired), to place your fish cakes prior to baking.  

In your large bowl that has the mashed potatoes, add and mix together: 

cooked, flaked fish, from above

2 Tbsp cream OR whole milk (thick coconut milk will work, too)

zest of 1 lemon

2 tsp fresh lemon juice

1-2 tsp freeze dried chives OR 1 - 2 Tbsp fresh chives, finely diced

2 tsp dried tarragon

1 tsp dried parsley

1 tsp salt

1 tsp pepper

Taste a sampling of your fish and potato mixture and add extra salt and pepper, to taste.   

In three separate bowls, place: 

Bowl 1:  

1/4 - 1/3 cup gluten-free flour (can just use brown or white rice flour or Kristin's Gluten-Free Flour Mix)

Bowl 2: 

2-3 eggs, beaten

Bowl 3:

1-2 cups gluten-free breadcrumbs (I prefer the ones made from rice flour)

*This next part is easiest if you have TWO people helping.  One to make the fish cakes and dip in flour and dip in the egg.  Then another person to dip them in the breadcrumbs and place them on your parchment-lined pan.  I find it keeps from getting egg/breadcrumbs all over fingertips. 

Make round cakes with your hands by scooping out small, plum-sized balls and flattening them, rounding the edges with your fingers.  Dip each flattened fish cake in flour, then egg, then breadcrumbs.  Place the fish cake on your parchment paper lined baking tray.  Repeat until finished.   I find it makes about 1 full tray of fish cakes.  

Fish cakes dipped in flour, egg, and gluten-free breadcrumbs, then placed on a cookie sheet to chill. 

Gently cover the tray with plastic wrap.  Place your coated fish cakes in a refrigerator and let chill 30-60 minutes.  This will help them hold together really nicely.  You can easily flatten them with a spatula to make them neater looking once they've chilled.   At this point, you can freeze extras in a flat layer in a ziploc bag, then cook them later straight from frozen - they'll just need an extra couple minutes per side.  Just make sure your fish cakes are nicely flattened and aren't too thick, so they won't take too long to heat thoroughly.  

Heat 1/4 - 1/2" oil in the bottom of a frying pan over medium heat.  Cook the fish cakes ~5 minutes per side, until nicely golden brown.   Remove to a paper-towel lined baking tray after frying.  

Flattened after chilling, these fish cakes fry up nicely in a bit of oil.  About 4-5 minutes per side, until nicely browned.  They're already cooked, so they just need to heat and crisp. 

Cooked and placed on paper towels.  Yum!

These fish cakes are delicious served with fresh lemon wedges, tartar sauce, and a side salad.  The kids, of course, like them with kethcup.  Enjoy!  

Isn't that a nice looking fish cake.  My kids even ate leftovers for breakfast the next morning.  

Gluten Free Homemade Fish Cakes by Successfully Gluten Free!

Flavorful Homemade Seafood Chowder

Packed with flavor, this wonderful, easy, homemade seafood chowder continues to be a favorite around here.   The nice thing about this seafood chowder is that it's usually easy to find a nice white fish, some salmon, and some fresh shrimp to cook into the chowder.  Although, when in season, I do love my seafood chowder packed with fresh lobster, too!  I made this flavorful homemade seafood chowder for a book club luncheon one day, and we had ladies going back to get another bowl!  Enjoy! 

Delicious bowl of fresh seafood chowder, half eaten because it's too delicious to wait! 

Flavorful Homemade Seafood Chowder (Gluten Free)

Serves 8

Saute in a large pot over medium heat for 4-5 minutes:
1/3 cup butter
1/2 onion, diced
2-3 carrots, sliced
dash salt and pepper

Add, and saute, stirring regularly for 5-7 minutes: (lower the heat a bit, if you're finding it's browning/sticking to the bottom of your pan too much)
1.5 lbs potatoes, diced
3 stalks celery, sliced
1/2 - 3/4 cup diced fennel bulb (I LOVE the flavor this adds)
3-4 cloves garlic, minced OR 1/4 - 1/3 cup garlic scapes, sliced (if in season)

Add and cook an additional 1-2 minutes:
1 tsp salt
1 tsp pepper
2-3 tsp Old Bay Seasoning (adds spiciness, so use less if you prefer less bite)
3-5 dashes Tabasco sauce (can add extra, if you want more of a kick)
1/4 - 1/2 tsp dried oregano

I like to saute the vegetables for a longer period in the pan, then they can simmer for less time in order to really bring out the flavors and taste.  

Add, then simmer vegetable soup for ~7-8 minutes:
~3 cups water (just until top of veggies)
1 tsp lobster bouillon paste (this really adds a wonderful flavor to your chowder, but you can use a GF chicken bouillon or Asian mushroom seasoning, if needed)

Add to the pot, letting it start to simmer/bubble again while you mix the small bowl of cornstarch and liquids to thicken:
1 cup 10% cream OR whole milk (lactose-free works great)

Mix in a small bowl:
1/4 cup 10% cream OR whole milk
1/4 cup water
2-3 Tbsp cornstarch OR 1/4 cup Kristin's Gluten-Free Flour Mix

Once you've mixed the cornstarch together, you want to add it a little at a time to the bubbling soup.  Stirring and returning soup to a low boil to adjust thickness after you add each 1-2 Tbsp.  I prefer a less thick chowder, but cook and adjust, as you prefer.

Here's the chowder after being thickened a bit.  I prefer a just barely thickened creamy soup to the thick chowders sometimes served.  In this picture the soup is ready for seafood to be added. 

Once you've achieved the desire chowder thickness and returned your soup to a boil over medium-low to medium heat, add the following and simmer for 10 minutes, stirring occasionally:
2 fillets white fish (cod, haddock, or tilapia), cut in large bite-sized pieces
1-2 fillets salmon, cut in large bite-sized pieces
1-2 large handfuls of fresh shrimp (peeled, deveined, tails off), cut in half, if they're large

You can vary up the fish you use, as you prefer - scallops are great, too.  I like to use more mild-tasting fish, or they can overpower the other ones.

Taste test the soup at this point to adjust with salt and pepper, as desired.  The Old Bay Seasoning has quite a bit of salt, so I usually just add a dash of pepper.

This flavorful seafood chowder is wonderful served alongside garlic bread.  A few breads we enjoy eating as garlic bread are: a tasty Gluten Free French Bread-Style Bread, GF white bread, GF naan bread, and homemade GF sourdough bread. 

Gluten Free Homemade Seafood Chowder Recipe by Successfully Gluten Free!

Herb and Lemon Baked Cod or Salmon

Happy New Year! I'll start the year off with a healthier dish - one we all love. The nice thing about making simple salmon or cod in this way is it's both aesthetically pleasing, and the lemon keeps the fish nice and moist during cooking.  I love the flavor of fresh dill, chives and lemon on the fish.  For a little extra flavor, you can add a sprinkling of thinly sliced red onion or minced garlic.  Great served with a salad or rice.  Enjoy!

Salmon and cod, ready for baking! 

Fresh out of the oven, and ready to eat! 

Herb and Lemon Baked Cod or Salmon


Preheat oven to 400 F.
Line baking pan with aluminum foil, turning up the sides to avoid drips spreading around the pan.

Place slices of salmon or cod on the foil-lined pan.  You can make as much or little of this recipe as you need.  The above pan is a 9x13 pan, and served 6.   

Sprinkle the top of the fish with the following:
fresh dill, diced
fresh chives, minced
salt & pepper

Drizzle the tops of the fish with:
lemon-infused olive oil (regular olive oil works, too, but the lemon-infused adds a richer flavor)

Top fish with thin slices of fresh lemon.

Bake at 400 F for ~16 - 20 minutes until thoroughly cooked.  This depends on the thickness/cuts of fish - check with a fork if it's flaking in the thickest part.  (Thicker/wider pieces may need a few extra minutes and thinner/narrow pieces will be more like the 16 minute time-frame).

Fresh baked fish is wonderful served alongside a fresh salad or with rice or potatoes.