500ml vegetable or fish stock

500g skinless salmon fillets

500g skinless white fish fillets

300g raw or cooked shrimp

small bunch dill, chopped

200g green beans, chopped

300ml /½ pt white wine

200ml lactose free double cream

1 heaped tbsp cornflour

For the topping

1½ kg new potatoes, larger ones halved

3 tbsp olive oil

140g lactose free cheddar, grated

1 bunch chives, chopped

Serves - 4


Heat the stock in a small pan and add the salmon and white fish. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more.

Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go.

Spread onto the base of 1 large or 2 smaller overnproof dishes with the shrimp, dill and green beans.

Pour the wine, reserved stock and cream into a pan and simmer to reduce a little.

Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened.

Pour over the fish and veg and leave to cool a little while you make the topping.

Boil the potatoes in salted water until tender, about 10-15 mins.

Drain and steam-dry for a few mins, then return to the pan with the olive oil, chives and half the cheese and chives.

Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.

Recipe adapted from: Good Food
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