Gallbladder Diet Friendly: No meat, no oil, no dairy, no eggs, no nuts. Rich in tomatoes, fish, garlic.
Recent dietary changes eliminating most fat from oil and meat have forced us to redefine our cooking. I wanted to see how the absence of the traditional browning of the garlic in olive oil would change the flavor of this sauce. Apparently that didn’t do much damage as the sauce turned out flavorful even without the fish which was added in the last few minutes.
The sauce is light and briny due to the capers and olives. The mushrooms add a nice touch to the texture and consistency, while the fish serves only as a bonus to munch on atop the dish.
Enjoy this recipe below.
Fish Chunk Pasta Sauce
1 lb fish chunks or cubes, like salmon or tuna
1/2 head garlic, crushed and chopped coarsely
6 medium white mushrooms, sliced
1 tablespoon capers
8 Kalamata olives, pitted, crushed and coarsely chopped
1 can whole peeled tomatoes, crushed
1 tablespoon tomato paste
Fresh or dried oregano
1 teaspoon Italian seasoning
Salt and pepper to taste
In a dry stewing pot over medium heat, stir garlic and cover for two minutes. Garlic will become soft and start to fall apart, sometimes sticking to the pot. Add mushrooms and cover. The mushrooms will create their own liquid or you may add water one tablespoon at a time. Add capers and olives and simmer covered for about 5 minutes. Add canned tomatoes, paste and herbs. Simmer on low heat for 90 minutes to 2 hours, stirring occasionally and adding salt and pepper to taste.
In last five minutes of cooking, add the fish cubes and serve promptly over warm pasta. Serves 3-4.
(Note: This dish may be modified for those not on restricted diets to saute the garlic in oil and also to grate some cheese onto the pasta before serving)