A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
INGREDIENT :
1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
1 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 :
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.
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.
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.
