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 creme fraÃ®che
garlic bread, to serve
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 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 creme fraÃ®che.
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.