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


  • 2 tablespoons of onion-infused olive oil (strong)
  • 1 tablespoon of onion-infused olive oil (strong)
  • 1 medium stalks of celery, finely chopped
  • 1 can of diced tomatoes, with juice
  • 250ml vegan low-FODMAP chicken stock or prawn stock
  • 170ml/6oz tomato paste
  • Half a cup of dry white wine or water
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 2-3 tsp dried Italian herbs
  • Quarter tsp sugar, or another sweetener of your choice (or omit)
  • Quarter tsp crushed red chilli flakes
  • 1 bay leaf
  • 1kg of marinara seafood mix (or equivalent seafood that you have on hand)
  • Quarter cup of chopped, fresh parsley


  1. In a slow cooker, combine infused oils, celery, tomatoes, prawn or other stock, tomato paste, wine or water, vinegar, oil, Italian herbs, sugar, pepper flakes and bay leaf. 
  2. Stir.
  3. Cover and cook on high setting for four hours.
  4. Stir in seafood.
  5. Reduce heat setting to low then cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  6. Just before serving, remove and discard bay leaf. Stir in parsley.