Creamy seafood soup
- 45ml (3 tbsp) olive oil
- 1 onion, finely chopped
- 3 celery sticks, finely chopped
- 1 garlic clove, crushed
- 190ml dry white wine
- 300ml fish stock
- 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water to form a smooth paste
- 500g seafood mix
- a handful of fresh dill, chopped + extra, for serving
- 60ml (¼ cup) crème fraîche
- garlic bread, to serve
Heat the oil in a pot and sauté the onion, celery and garlic, 2 – 3 minutes.
Pour in the wine and cook until it evaporates, about 5 minutes. Add the stock and cornflour mixture, and cook, stirring, until the mixture has thickened.
Add the seafood and dill. Simmer until very hot, stir in the crème fraîche and serve hot with the garlic bread.