Creamy seafood stew

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

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 270
  • fat 9g
  • saturates 3g
  • carbs 11g
  • sugars 6g
  • fibre 1g
  • protein 31g
  • salt 2.22g

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
MPU 2

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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