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Ingredients


handful flat-leaf parsley leaves, chopped

1 tbsp garlic infused oil

zest and juice 1 lemon

3 tbsp olive oil, plus extra to serve

1 stalk celery, finely sliced

500g floury potatoes, cut into small chunks, no larger than 2cm cubes

1 tsp paprika

pinch cayenne pepper

400g can chopped tomatoes

200g raw peeled shrimp

500g skinless fish fillets, cut into very large chunks







Method

 

In a small bowl, mix the parsley with ½ the garlic infused oil and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the potatoes, cover the pan, then sweat everything for about 5 mins. Add the remaining oil and spices, then cook for 2 mins more.

Pour over the lemon juice and sizzle for a moment. Add the tomatoes, and  ½ a can of water. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.

Stir through the shrimp, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice.

When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some gluten free bread, if you want.


Recipe adapted from: Good Food

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