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

Ingredients 

• 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