If you swear by seafood, the mouthwatering seafood stew is a recipe that will simply make you fall in love with it. An absolutely delicious dish, this creamy stew is a low fat dish, ideal for weightwatchers. And the best part is, it does not compromise on taste. For this recipe, you can choose any seafood of your choice or you can select a combination of shrimps, scallops, calamari and crab. A creamy seafood stew can be prepared very easily within half an hour and is ideal for times when you hardly have time to cook an elaborate meal. It can also be served as a hearty supper meal.
Here Is The Recipe For A Mouthwatering Creamy Seafood Stew:
Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Seafood: 400 grams
Onion: 1 piece
Olive oil: 1 tablespoon
Garlic: 1 clove
Celery sticks: 2 pieces
Dill leaves: small bunch
Chicken stock: 300ml
Corn flour: 1 tablespoon
White wine: 175ml
Pepper powder: 1 teaspoon
Salt: to taste
Half-fat crème fraiche: 5 tablespoon
Garlic bread: for serving
Method Of Preparation:
Chop the onion into small pieces and cut the celery sticks into little chunks. Chop the dill leaves finely and keep aside. Crush a garlic clove and keep it ready for the dish.
Prepare the chicken stock if you are not using readymade stock cubes for the stew. Take a large pot and heat sufficient amount of water. Place some chicken bones in it and let it boil for about 20 to 25 minutes. Flavour the water with bay leaves, a small cinnamon stick, a few pieces of cardamom and clove along with 1 or 2 garlic cloves. You can also add half an onion to the chicken stock. Once done, strain and keep the stock ready for your recipe.
Heat olive oil in a pan. Add the onions and let it turn translucent. As it turns soft, add the celery sticks and cook until it becomes tender. Expect it to be done in 10 minutes. However, make sure that it does not change colour. Mix in the crushed garlic and stir well. As the raw smell of garlic disappears, pour in the white wine and let it simmer on high heat. In a few minutes, the wine will disappear almost completely.
At this point, pour the chicken stock into the pan. Let it come to a boil. Mix the corn flour with 3 to 4 tablespoon of water and add this to the stock. Continue stirring the liquid or it might form lumps. Simmer for 10 minutes, until the stock thickens. Add salt and pepper powder to season the stock.
Now stir in the defrosted seafood mix of your choice. Add most of the dill leaves to the stew and cover with a lid. Let it cook for a few minutes. Stir in crème fraiche to create the creamy texture. Switch off the stove and your creamy seafood stew is now ready to be served.
To serve, take the garlic bread and toast it on a pan with some butter. Pour the stew into small bowls and garnish it with the remaining dill leaves. Serve the hot stew with warm garlic bread. If you wish to indulge yourself further, add a dollop of fresh cream on top of the stew to make it even tasty. Salads of your choice can be served as accompaniments with this delicious stew.