A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Prep:5 mins
Serves 4
1 tbsp olive oil1 onion, chopped2 celery sticks, chopped1 garlic clove, crushed175ml white wine300ml chicken stock1 tbsp cornflour, mixed to a paste with 1 tbsp cold water400g bag frozen seafood mix, defrostedsmall bunch dill, chopped5 tbsp half-fat crème fraîchegarlic bread, to serve
STEP 1Heat 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 2Pour 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 3Meanwhile, 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.
