1 tbsp vegetable oil
1 stalk celery, chopped
100g streaky bacon, chopped
1 tbsp gluten free plain flour
600ml low FODMAP fish stock
225g new potatoes, halved
pinch cayenne pepper
300ml low FODMAP milk
320g mixed seafood
4 tbsp low FODMAP cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
Gluten free bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the celery and bacon.
Cook for 8-10 mins until the celery is soft and the bacon is cooked. Stir in the gluten free flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
Add the mace, cayenne pepper and some seasoning, then stir in the lactose free milk.
Tip the mixed seafood into the pan, gently simmer for 4 mins. Add the lactose free cream and shellfish, then simmer for 1 min more.
Check the seasoning. Sprinkle with the parsley and serve with some gluten free bread.
Recipe adapted from: Good Food
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