Creamy Seafood Stew – Practically A Storecupboard Recipe

January 18, 2019

This article was written for Annabel & Grace, which is now part of Rest Less.

Looking for a speedy yet flavour-packed lunch or supper? Try Creamy Seafood Stew. It’s practically a storecupboard recipe – if, like me, you often happen to have a mixed pack of seafood in your freezer.

Creamy Seafood Stew - Practically A Storecupboard Recipe Creamy Seafood Stew

Ingredients serves 4
1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
175ml white wine
250ml chicken stock
1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix, defrosted
Small bunch dill, chopped. Tarragon works brilliantly if you prefer it.
5 tbsp half-fat crème fraîche
Garlic bread, to serve

How to prepare

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.

Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring until thickened. Season, then add the seafood and most of the dill (or tarragon if using). Simmer for a few mins until piping hot, then stir in the crème fraîche.

Divide the stew into warm bowls and scatter with the remaining fresh herb. Serve with hot garlic bread for dipping into the moreish sauce.

Like seafood? Check out this Sea Bass & Seafood One-Pot recipe

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