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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

Ingredients

  • 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

Instructions

  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)