Heat the oil in a large non-stick pan with a lid. Add the bacon rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, and celery. Cover and cook for 10 mins over a medium heat.

Add the tomatoes to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.

Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley and chives, then ladle into soup plates.

Recipe from Good Food magazine


For the dipping sauce

1 tsp rapeseed oil

2 unsmoked bacon medallions or turkey rashers, chopped

1l hot fish stock

generous pinch of saffron

1 large carrot, finely diced

1 celery stick, finely chopped

1 tbsp chopped chives

350g tomatoes, chopped

265g pack skinless sustainable fish fillets

350g fresh mussels, scrubbed and beards removed

2 tbsp chopped fresh parsley

Low FODMAP Recipe

French country fish & mussel stew

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