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 mace

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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