My Personal Training Biz & Low FODMAP Fisherman’s Stew

You guys. 

This recipe. 

I had SO much feedback and questions and comments when I posted it on my instagram

This dish came out of necessity. Okay let me not get so dramatic, but about a month ago, Boston entered the Arctic–not just for a day or two days, but more like a week or two weeks. When there is any sort of ‘weather’ I automatically get upset because I bike everywhere. 

I bike to work, I bike to my clients, to the grocery store, to appointments in the city.  I have become one of those bikers that everyone loathes (although I am SUPER careful, always stay in the bike lane and wear my helmet and lights–even though someone stole my bike lights TWICE which is a story for another day) 

The other day I was biking and wasn’t wearing high socks. My workout leggings were the 7/8 length so a little ankle was showing. A guy screamed to me as I swooshed past on my little street that isn’t super busy

“I hope you’re ankles don’t fall off” 

I get that he was being somewhat caring? Maybe? Looking out for me? Probably not but I laughed anyway. Its the city, I’m used to any and everything happening as I stroll or bike anywhere. By the time I got to work, which keep in mind is about an 8 minute ride with the traffic (no more than 1.2 miles) my ankles felt like they were not part of my body. 

Also me going to “work” has changed quite a bit these days, as I HAVE FINALLY BROKEN OFF AND AM RUNNING MY OWN BUSINESS. This has been such a long time coming, as I have been putting the pieces in place for about a year. If you have been following me for a while, you KNOW I started my blog out of pure passion for sharing recipes/workouts/motivation/health with my audience and I had no idea that it would take the turn it did to turn me into the person I am today.

 I am so avidly passionate about helping my clients and readers/followers/family/friends in any wellness and health capacity. 

I try to be as real and raw as possible, sharing my own stories and how my own experiences have come to shape the path of not only my private Personal Training business but also what I stand for. 

I went this summer to City Hall in Boston and registered my company, 1FitFoodie as a DBA. I have broke off from Equinox after 4 years and I am so proud to say that I am a business owner. I find that I can focus so much more attention on the needs of my clients, still utilize my creative brain and be in so many places all over Boston during the week. If you or someone you know is interested in Personal Training, Health Coaching, Nutritional guidance, please do not hesitate to reach out if you are local in the Boston Area! 

I digress. But in a podcast that I listened to once, the speaker said “all digressions are good digressions” 

In the past few months, we have had some AMAZING fishermans stew or ‘ciopinno’ at two different restaurants. 

The first restaurant was in Portland, ME and was INCREDIBLE by the way. Before I visit any city, in any country or state, I base the trip around the restaurants and food. I love getting suggestions from friends, family members, readers and there was an overwhelming gesturing for us to visit this restaurant in Portland, ME called Street and Co. ( I had already been to Fore Street, which is another amazing restaurant!)  My boyfriend ordered the Fishersmans stew and I just had bites. I don’t order the whole thing for myself because it is always covered in onions and garlic but I absolutely have bites and would 150% order it had it not be for following a low FODMAP diet. 

The second restaurant that we visited over New Years break in Falmouth, Cape Cod was this little hole in the wall restaurant that literally has 4 tables. It is a cute little restaurant that looks like an old diner that was converted into a trendy Cape restaurant. My parents discovered it and when we came down, they insisted that we go for dinner. IT WAS INCREDIBLE. It is called EPIC OYSTER in Falmouth and if you’re reading this and go to the Cape, GO HERE.  He again, ordered the Fishermans stew and it was off the chain delicious. We got oysters and warm bread and for my dinner,  I ordered the crab cakes and a beet/arugula and goat cheese salad but I had more than a few bites.

So back to the cold arctic Boston weather. This one specific weekend was SO COLD. I mean, hard to go outside cold. On that Sunday, at 4pm I had about 4,000 steps on my fitbit when usually around that time I have well over 10,000. It was just so hard to leave the house. We knew a meal in was happening. 

For this recipe, I looked at a few recipes and then at the end of the day, just did my own thing. I always love to get inspiration from around the web and from different bloggers on how they prepare certain dishes. It becomes a bit harder for me because a dish that is so focused on garlic and onions, I had to omit. The recipe that I posted here today shows you how to make it WITH the garlic and onions if you do want to include them, but obviously, I omitted those ingredients. 


This recipe was CHOCK full of vegetables and it was so thick and not too soupy. A stew is what we were going for it was literally exactly was I imagined how it would turn out in my head. 

We used fresh fish, and of course you could use frozen, but I am not big fan of frozen fish-I never have. I do have some frozen salmon and cod in my freezer for those times that I can’t get to the store, but they’re a back up and I think some of my frozen fish has been in there past it prime. I try as best as I can to get the fresh stuff. You could also add other fish into this recipe as well such as mussels, scallops, lobster meat or whatever you’d like! You could also sub the fish in its entirely for chicken.

As you know by now, fish is by far my favorite food group. One day when I get pregnant, the issue wont be cutting out drinking for 9 months-thats a piece of cake for me. Its cutting out RAW FISH. Omg. I don’t know what i’ll do, but first world problems, I know, I know. 

So the fish recipes are going strong, I also played around with some Skinnytaste recipes using fish (I LOVE her recipes and always get some inspiration from her) I will post some of my creations for you guys!! Be SURE TO FOLLOW ME ON INSTAGRAM, as I post most of my food/recipes/workouts etc on there every single day! The ones that are blog worthy, come right here too!

I hope that you love this recipe as much as I do, and that it leads to inspiration to make some other kick-ass dinners. We served this over some brown rice and it was SO GOOD. Oh and that dry white wine, I mean it only calls for 1/4 C, sooo that was enjoyed too. 

LOW FODMAP Fishermans Stew

A delicious, hearty and colorful stew that contains no onions or garlic. Perfect for those cold days and even better enjoyed as leftovers!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 6 oz white fish (cod, haddock, sea bass)
  • 6 oz shrimp, deveined
  • 1/3 cup chopped onion I omitted
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 2 handfuls baby spinach
  • 1-2 TBSP olive oil
  • 1 TBSP dried oregano
  • 1 cup low sodium chicken or vegetable broth
  • 1/4 cup dry white wine Can omit and use broth
  • 1 can 14.5 oz no salt added tomatoes
  • 1/8 tsp black pepper
  • 1/4 tsp sea salt
  • 1 TBSP flat leaf parsley, chopped
  • 1 clove garlic, chopped I omitted


  1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise.Cover and chill fish and shrimp until needed.

    In large saucepan, cook onion, celery, and garlic in hot oil until tender. (I skipped the onions and garlic all together)

    Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

    Stir in tomatoes, tomato sauce, spinach, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.

    Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque.

     Sprinkle with parsley and ENJOY (we served over rice)

My current favorite wine: Gruner Veltliner 

Signing off! BUT GO MAKE THIS STEW!  xoxoxo