Creamy seafood stew

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• celery↗2

  sticks, chopped

• garlic clove↗1

  crushed

• white wine↗175ml ml
• chicken stock↗300ml ml
• cornflour↗1 tbsp tbsp

  mixed to a paste with 1 tbsp cold water

• bag frozen seafood mix400g g

  defrosted

• small bunch dill↗

  chopped

• half-fat crème fraîche↗5 tbsp tbsp
• garlic↗

  bread, to serve

Step-by-step instructions

1. 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. 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. 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.