Creamy seafood stew

Creamy seafood stew

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(48 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Nutrition and extra info

Nutrition: per serving

  • kcal270
  • fat9g
  • saturates3g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein31g
  • salt2.22g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 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
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  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.

  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.

  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.

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Comments, questions and tips

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scottwestron
20th Oct, 2014
5.05
Fantastic. First time I made it I had to improvise since I had no celery or onion and used chopped leeks instead: really delicious! Nice and easy recipe too (helpful for people like me who aren't natural chefs) Will definitely be making this again and again.
joanna1972
27th Sep, 2014
5.05
We love this dish, and I never change a thing...which is a rarity for me!!! So easy to make after a hard day at work!
helenfoster9976
17th Sep, 2014
Loved it! Same as another comment used 350g bag of frozen seafood and still plenty if split to two portions for adult main meal. Will certainly be making again!
emilysenior
16th Jun, 2014
Delicious! I left out the celery and used 350g seafood - it was just right for two. I'll be making this one again - so simple to make and impressive looking. The dill does make all the difference.
thestubbs
18th Feb, 2014
Really lovely healthy meal. Agree that the portions are small so added a bag of mixed salmon, smoked haddock and cod to bulk it out. Definitely will make again.
emma-penrose
21st Jan, 2014
5.05
I love this...I've made it sooo many times, and every I have cooked it for love it too! Tonight is the first time I have strayed from the exact recipe, as I was missing several ingredients, I used chicken stock instead of fish, no dill, no celery but extra onion, and I added a red chilli with the garlic. Was still really good, but I missed the dill! Next time I';m going to add some risotto rice, after adding the wine and use red pepper instead of celery and try it as a paella style risotto dish!
despinamina
14th May, 2013
3.05
simple, easy, tasty and economical
lilal0
1st Apr, 2013
4.05
Yum....so easy to make and very tasty . I served with garlic bread and some plain rice .
stuartk0
15th Feb, 2013
5.05
Very tasty meal - if only all restaurant food was this tasty. Recipe was only enough for 2 adults though. I guess it could be bulked out with some veg or fish to make it for 3-4. Would have to say that its the sauce which provides tha flavour, rather than the seafood, so I guess there are options to play around with what's cooked in the sauce. I imagine that using fresh seafood would make this spectacular - though would obviously require properly cooking it. The dill is a key part of the dish, though would suggest only using a bit (maybe 4-5 stalks) as it could overpower the other flavours. I used a Muscadet (and drank the rest with the meal), which went perfectly.
pikolet's picture
pikolet
29th Jan, 2013
5.05
I have made this a few times and my family (finicky husband and a 4 year old ) and I absolutely love it. I used a mix of shrimp, mussels and octopus. The dill is essential- don't leave it out! And the garlic bread goes with it perfectly.

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