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Creamy seafood stew

Creamy seafood stew

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A star rating of 4.5 out of 5.70 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal270
low infat9g
saturates3g
carbs11g
sugars6g
fibre1g
protein31g
salt2.22g
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Ingredients

  • 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

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.

Recipe from Good Food magazine, May 2011

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A star rating of 4.5 out of 5.70 ratings
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