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Creamy seafood stew

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Ingredient:

  • 1 tbsp olive oil
  • onion, chopped
  • celery sticks, chopped
  • garlic clove, crushed
  • 175ml white wine
  • 300ml chicken stock
  • 1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
  • 400g bag frozen seafood mix, defrosted
  • small bunch dill, chopped
  • 5 tbsp half-fat crème fraîche
  • garlic bread, to serve

Recipe Direction :

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.