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Low FODMAP Recipe for Catalan Fish Stew


Ingredients

6 tbsp olive oil

150g/5oz chorizo, diced

1 red chilli, finely chopped

1 tsp fennel seeds, ground

2 tsp garlic oil

½tsp sweet paprika powder

1 tbsp fresh thyme leaves

1 tsp saffron strands (optional)

1 tbsp chopped chives

3 fresh bay leaves

1 tin plum tomatoes

100ml/3½ fl oz fish stock or water

150ml/5 fl oz white wine

500g/1 lb 2oz mussels, cleaned

650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in cornflour and fried in olive oil

To serve

1 lemon, cut into wedges

steamed potatoes and spring greens

Preparation method

Heat the olive oil in a large pan and sauté the diced chorizo, chilli, ground fennel seeds and garlic oil for a few minutes.

Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.

Add the fish stock (or water) and white wine and bring to a simmer.

Add the cooked mussels and cook until they are all open. Discard any that have not opened.

Put the fish pieces into the stew and stir in the almonds.

Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.

Low FODMAP Recipes