Ingredients


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


Serves:  4






Method


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

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Recipes
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