creamy seafood stew

• 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.