This recipe is adapted from the BBC Good Food website: https://www.bbcgoodfood.com/recipes/simple-fish-stew
Another mediterranean style dish which has plenty of veg and is really easy to make!
Serves 6; takes 30 minutes to prepare and cook; 114 calories per portion; Gluten free; low FODMAP
Olive oil – 2 tsp Fennel seeds – 250g Carrots –
4 Celery Sticks 60g Celery stick, 60g Bok Choy – 60g Kale – 4 Garlic cloves Large handful of chives – 4 Leeks Large handful of leek leaves, shredded – 800g Canned chopped tomatoes – 4 Skinless pollock or Salmon fillets, cut into chunks – 200g prawns – 500ml fish stock
Cut up the vegetables into small chunks and pieces. Heat up a couple of tablespoons of oil in a large pan. Add the fennel seeds, carrots, celery, bok choy, kale, and chives, and cook for about 5 minutes until starting to soften.
Add the leek leaves, tomatoes, and fish stock. Season and bring to boil. Cover and simmer for 20 minutes until veg is tender and sauce has thickened and reduced slightly.
Add the fish and prawns and boil for about 5 more minutes until cooked. Either serve as it is in soup bowls, or, alternatively, with rice.
Note: most stock cubes will have certain ingredients in them, including onion and garlic, which are not low FODMAP. I find that because it is in small quantities and they are not proper chunks of these ingredients that it doesn’t affect me, but it may affect people who are more sensitive. Instead, you could try making your own stock, or, as an easier option, just use hot water and a selection of herbs.