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
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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.
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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.
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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.