Creamy seafood stew

Creamy seafood stew

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(62 ratings)

Prep: 5 mins Cook: 25 mins


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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  • 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



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

  • 2 celery sticks, chopped



    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



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


  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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16th Jun, 2020
This recipe is very quick and easy to make and tastes delicious. I made mine with fresh raw prawns and scallops and used 500ml (as opposed to 300ml) of Waitrose shellfish stock. Superb!
20th Apr, 2020
Just finished eating this amazing dish. Haven’t made it for quite a long time and cannot understand why, it’s delicious. We find it only serves 2, and add a little linguine with it. The only change I made was adding chives instead of dill, have that growing in the garden and have difficulty getting dill where we live. It is so easy to make and really delicious.
10th Dec, 2019
We love this recipe and cook it very frequently. So simple yet tasty and relatively quick.
Rachael Chambers's picture
Rachael Chambers
20th Nov, 2019
I made this tonight and it tasted awful! The celery and dill were so bitter. I had to throw it away. I think leeks and parsley would have worked but this was inedible.
Sophiehendo's picture
11th Apr, 2019
Absolutely delicious. Just made it for the second time. Agree with other posters - does NOT serve 4 (unless you’re putting your dinner guests on a savage diet for your own personal reasons) but is perfect for two with garlic bread. That’s the only error on this failsafe recipe. Reminds me how fantastic dill is. Hooray for dill.
13th Aug, 2017
Love this recipe, have made many times. Tonight didn't have wine so used white wine vinegar instead, added leeks and forgot to add the creme Fraiche. Turned out even better I think!
11th Aug, 2017
A creamy and delicious recipe which I will making again and again! I substituted celery for 3 small leeks and also put smoked salmon in. Made my own garlic bread using another recipe off this site. This combo has become a firm favourite so I give it 5 stars.
risky76's picture
20th Mar, 2016
Wonderful! Did need a little bulking out as advised by other commentators so I added potato. Tastes amazing.
Nicole Goss
13th Feb, 2016
Loved this soup and I'm never much of a fan of fish! There's no way it would have fed 4 people in our house, there was only enough for one bowl each for me and my husband. Will definitely be making it again
11th Jan, 2016
Amazing recipie!! So easy to make, healthy and tastes DELICIOUS.


21st Feb, 2018
If adding potatoes, when do you think would be best to do this?
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. We haven't tested this recipe using potatoes so cannot give specific instructions but would recommend using halved new potatoes and cooking them in the stock until tender before adding the seafood.
madfan's picture
19th Jan, 2015
Can this be frozen?
goodfoodteam's picture
22nd Jan, 2015
Hi madfan, thanks for your question. We would advise not to freeze ingredients like meat and fish that have already been frozen once before, such as the seafood in this recipe so we would suggest not freezing any leftovers. However, this similar recipe would be fine to freeze or you could try using freshly cooked seafood. Hope this helps. 
1st May, 2014
Sounds fab! Is it right to use chicken stock though?
goodfoodteam's picture
13th May, 2014
Hi there. Yes the recipe uses chicken stock as it's an ingredient most people have already, feel free to use fish or vegetable stock if you prefer though. Thanks.
risky76's picture
20th Mar, 2016
To bulk it out a little, try adding diced potatoes. Would also work with leeks and/or peas.
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