Quick and Easy Creamy Seafood Stew

Much as I want to forge ahead with posting recipes from the birthday banquet, I really should finish up the Cupboard Challenge recipes first.  After all, one purpose of this blog is to help me practice discipline, to learn to see one project through before flitting off to another 😉

This seafood stew, from day eight of the challenge, used up some odds ‘n’ sods of fishy things from the freezer – a hot-smoked salmon fillet, a handful of king prawns and a bake-in-the-bag cod thing bought by Barn on an occasion when he’d been left to fend for himself.  You can easily amend the recipe according to what you have available.

To serve two

Ingredients
A glug of olive oil
1 onion, diced
1 celery stick, diced
1 carrot, diced
1 garlic clove, crushed
A small portion of frozen peas
A really good slug of white wine. In fact, make it two.
300ml chicken stock (or even better, fish stock)
2 teaspoons cornflour, mixed to a paste with cold water
Approx. 400g mixed seafood (if frozen, defrosted; if fillets or large pieces, cut into chunks)
Approx. 2 teaspoons fresh parsley, roughly chopped
A pinch of fresh thyme leaves
About half a tub of crème fraîche
Lots of freshly ground black pepper and a sprinkling of sea salt
Music

Ready to make an easy, satisfying dinner?  Ok then, let’s get cracking…

Carrot, celery, onionHeat the olive oil in a large frying pan and cook the onion, carrot and celery on a low heat, for 10-15 minutes, until soft but not brown.

GarlicAdd the crushed garlic and cook for another minute or so.

Frosty peas

Toss in the frozen peas.  They don’t have to be as frosty as these ones.White wineGlug in the wine and simmer on a high heat until reduced to about half.

Pour in the stock, add the cornflour mix, turn up the heat slightly and bring to the boil, stirring continuously.

Reduce heat and simmer, stirring frequently, for 5-10 minutes, until sauce has thickened.

SeafoodSeason, then add the seafood…

Chopped herbs…and thyme, and most of the parsley.

creme fraicheSimmer for a few more minutes, until fish is piping hot, then stir in the crème fraîche.

Creamy Seafood StewHeat gently for a another minute, just to bring the temperature back up, then scatter with the remaining parsley.  Add more black pepper.  Serve with buttered, crusty bread.
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