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
400g large shrimp
handful flat-leaf parsley, chopped
1 tbsp chopped chives
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