Ingredients

3 tbsp olive oil

1 stalk celery, sliced

1 tbsp garlic infused oil

1 red chili, finely chopped

2 tbsp tomato purée

1kg tomatoes, roughly chopped

200ml white wine

350ml low FODMAP fish stock

3 strips orange zest

1kg skinless halibut fillets, cut into large chunks

500g clams

400g large shrimp

handful flat-leaf parsley, chopped

1 tbsp chopped chives

Method

Heat the oil in a wide, deep frying pan. Add the celery and cook over a gentle heat for 5 mins until softened.

Stir through the chili and cook a couple of mins more. Add the tomato purée and tomatoes.

Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy.

Pour over the wine and cook for 10 mins more until most of it has boiled away.

Add the low FODMAP fish stock, garlic infused oil, chives and orange zest and heat until gently simmering.

Nestle the halibut chunks into the liquid and cook for 5 mins.

Add the clams and shrimp and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t).

Sprinkle the parsley over the stew and serve.

Recipe adapted from: Good Food