90 gluten-free main courses without fish for two

Read every packaged ingredient, especially stock, bouillon, Worcestershire sauce, curry paste, stir-fry sauce, and Caesar-style dressing. Fish sauce and anchovy are often used for savoury depth and may be listed in small print, even when the dish does not taste fishy. Also check labels for gluten-containing thickeners, malt, regular soy sauce, and shared-facility warnings if cross-contact matters.

Use gluten-free tamari for salt and savouriness, then add a little lime juice or rice vinegar for brightness. Mushroom powder, finely chopped mushrooms, miso labelled gluten-free, or a small amount of tomato paste can add depth without fish. Replace Worcestershire sauce with a fish-free, gluten-free version, or combine tamari with vinegar and a pinch of sugar.

Start by removing anything that fails the gluten-free or fish-free requirement, then each person keeps only the mains they would actually eat this week. Compare the overlap, giving preference to dishes that share ingredients or use pantry staples you already have. Nomme turns that shared shortlist into a week and one live shopping list, so the decision does not have to be reopened at every meal.