Mixed Seafood, Bread Topped Pie


Serves 2


  • 200g fresh salmon
  • 200g white skinless fish
  • 100g scallops
  • 100g calamari
  • 1 leek, thinly sliced
  • 1 clove garlic, crushed
  • 1 1/2 Tbsp plain gluten free (GF) flour
  • 1 cup ready-made Elim vegetable stock
  • 1/4 cup rice milk
  • 1/4 cup chopped parsley
  • 1 Tbsp water with 1/2 tsp citric acid
  • Iodized salt to season
  • 3 cups gluten free breadcrumbs
  • rice bran oil for frying 


  •  Preheat the oven to 200 degrees Celsius, fan forced
  • Lightly grease 2 x 2 cup capacity ramekins or soup mugs 


Prepare the filling
  • Dice the salmon and white fish into 2 cm pieces and chop calamari rings into quarters.
  • Add oil to a fry pan and saute the leek and garlic for 5 minutes, stir.
  • Stir the GF flour into the mixture and cook for 1 minute.
  • Remove from the stove and slowly add the combined stock and rice milk, whisking gently until the liquid has combined smoothly
  • Return to the heat and stir until the mixture boils and thickens. Simmer for 3 minutes.
  • Add the salmon, white fish, parsley, water & citric acid, stir and simmer for 5 minutes.
  • Add the calamari and scallops and simmer for 2 minutes.
  • Divide the mixture between the 2 cups and top each with half of the GF breadcrumbs.
  • Place in the oven for 15 minutes.

To Serve:

Serve straight away with vegetables or salad of your choice.

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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