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Normandy fish stew

Ingredients: (Serves 2)
200g seafood (if there is some cheap lobster this is a gorgeous addition)
2 servings of white fish (plaice, pollock or red snapper all work well)
300ml cider (dry and fizzy of course)
1 leek
125ml creme fraiche
1 clove garlic

Method:
Cook the leeks and garlic in a large pan with a knob of butter until soft. Mix in the creme fraiche and cider and season. Only add enough cider to make a slightly liquid sauce, the rest is for drinking, Add the fish and cover for 10 minutes. Once fish is poached add the mussels and some parsley and top up the sauce if required. Serve with boiled potatoes.
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