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
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.