To make the garlic toasts, drizzle the gluten free bread with garlic infused oil, then griddle or grill until golden all over. .

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 garlic oil and chilli 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 fish stock 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 with the garlic toasts.

Recipe from Good Food magazine


3 tbsp olive oil

2 sticks celery, sliced

1 tbsp garlic infused oil

1 red chilli, finely chopped

2 tbsp tomato purée

1kg tomatoes, roughly chopped

200ml white wine

350ml fish stock

3 strips orange zest

1kg skinless halibut fillets, cut into large chunks

500g clams

400g large raw shrimp

handful flat-leaf parsley, chopped

For the garlic toasts

1 large gluten free ciabatta loaf, cut into 1cm slices

4 tbsp garlic infused oil

Low FODMAP Recipe

Mediterranean fish stew

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