1 tbsp olive oil
20g lactose free butter
2 carrots, diced
2 celery sticks, diced
1 red pepper, deseeded and diced
1 tbsp garlic infused oil
400g can chopped tomatoes
500ml hot low FODMAP fish stock
2 skinless white fish fillets (about 200g),and cut into chunks
85g raw shelled shrimp
1 tbsp chopped parsley
Heat the oil and lactose free butter in a large pan, add the peppers, carrots, celery and garlic infused oil, and cook for 5 mins until starting to soften.
Tip in the tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
Add the parsley, fish, scatter over the shrimp and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Recipe adapted from: Good Food