Seafood Stew


  • 1tbsp olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, crushed.
  • 175ml white wine
  • 300ml chicken stock
  • 1tbsp cornstarch, mixed to a paste with 1tbsp water
  • 400g assorted seafood, thawed.
  • small bunch dill, chopped
  • 5tbsp crème fraîche


  1. Heat oil is a large pan, add onion and celery until soft but not coloured, about 10 mins. Add garlic, cook for 1 min. Pour in the wine and simmer on high heat until most of the liquid has disappeared.
  2. Pour in the stock and the cornstarch mixture. Simmer for 5 – 10 minutes, stirring often until thickened. Season. Add the seafood and most of the dill. Simmer until piping hot, then stir in crème fraîche.
  3. Serve with garlic bread or crusty baguette.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4