This is a lovely, warming dish, despite being both low-fat and low-calorie. The garlic bread works a treat so don’t leave it out.
Creamy seafood stew – to serve 4
- 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 mixed seafood, we used some defrosted prawns and some cubed salmon but frozen mixed seafood would work well
- small bunch dill, chopped
- 5 tbsp half-fat crème fraîche
- garlic bread, to serve
Heat the oil in a large frying pan and cook the onion and celery for about 10 minutes, until soft but not coloured. Add the garlic and cook for another minute. Pour in the wine and simmer on a high heat until it has almost evaporated.
Pour in the stock and cornflour mix and simmer for 5-10 minutes, stirring regularly until thickened. Season and add the seafood and most of the dill. Simmer for a few minutes until piping hot, then stir in the crème fraîche.
Meanwhile, cook your garlic bread according to the pack. We find shop bought garlic bread way to garlicky so we buy a part-baked baguette and make our own garlic butter. Just mix some softened butter with one crushed garlic clove and lots of chopped parsley and some seasoning. Cut slices into the baguette and stuff in the butter. Bake in the oven according to the pack.
Serve the stew in bowls and scatter with the rest of the dill. Serve with the garlic bread.
Wine Suggestion: Careful not to go for anything too light and crisp with this dish as it is quite creamy and rich. We had a chardonnay which worked really well.