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