Creamy seafood stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 onionchopped
- 2 celerysticks, chopped
- 1 garlic clovecrushed
- 175ml white wine
- 300ml chicken stock
- 1 tbsp cornflourmixed to a paste with 1 tbsp cold water
- 400g bag frozen seafood mixdefrosted
- small bunch dillchopped
- 5 tbsp half-fat crème fraîche
- garlicbread, to serve
Nutrition: per serving
- kcal270
- fat9glow
- saturates3g
- carbs11g
- sugars6g
- fibre1g
- protein31g
- salt2.22g
Method
step 1
Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
step 2
Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
step 3
Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
