Low-FODMAP | Gluten-Free | Pesco-Vegan | OMS



  1. Heat the oil in a large saucepan over medium heat. Add the capsicum, stirring, for 10 minutes or until capsicum softens.
  2. Add the tomato, fish stock, saffron, bay leaf, lemon rind and chilli paste. Bring to the boil then reduce heat to low and simmer, covered, for 15 minutes or until soup thickens somewhat.
  3. Add the fish and/or seafood and cook, uncovered, for 5 minutes or until fish is just cooked.
  4. Serve with basil and freshly-ground black pepper sprinkled on top. Serve immediately.