Valentine's Gluten Free Seafood Stew

By Katrina Lander @fitnessfodmap_

When my partner first made this for me, I was definitely taken aback. I do 95% of the cooking and was not expecting to be served a dish with so much flavour and one that I thought must have been ‘hard work’ to put together. So, when I heard how it was made, I was in surprise at how easy it is.

It’s a dish I will never get bored of, and one that will always feel a little special and luxurious, the perfect dish to make for Valentines Day.

Kitchen tools needed: Large Pan with Lid, Zyliss Comfort Board and Knife set

Prep: 10 mins 

Cook: 22 minutes  

Difficulty Easy  

Serves  2


  • 1 Tbsp olive oil
  • 40g Diced chorizo
  • 2 Garlic cloves, finely chopped
  • ¾ Small chilli deseeded and chopped.
  • ½ Leek sliced
  • 150ml White wine
  • 500g Mussels in white wine
  • 260g Fish pie mix
  • 200g small new potato, halved and boiled

Method soup

  1. Heat the olive oil in a large saucepan over a medium heat, add the chorizo, garlic, chilli, and leek and cook for around 5 minutes until the leeks have softened.
  2. Add the wine and simmer for a further 5 minutes
  3. Pour the sauce only from the mussels into the saucepan and simmer for a couple minutes more. Add the fish pie mix, cover the saucepan with a lid and simmer for 5 minutes.
  4. Add the mussels and cover for a further 5 minutes. Add the boiled potatoes, ensure all the fish is cooked through before serving.

Top Tips;

  • Using a fish pie mix makes the dish more affordable and gives variety, however you can add any fish you want! Just ensure to cut the fish into chunks before cooking.
  • If you like heat leave some of the seeds in from the chilli.
  • Add some vegetables and bread to go with the dish, I enjoy tenderstem broccoli