Caldereta (Spanish seafood stew)

Caldereta (Spanish seafood stew)

Ingredients

80 ml olive oil

1 onion, finely chopped

1 red capsicum, seeds removed, chopped

5 garlic cloves, finely chopped

400 g can chopped tomatoes

500 ml white wine

150 g good-quality aioli (see note)

½ tsp sweet paprika

125 ml brandy

600 g skinless firm white fish fillets (such as ling), cut into 4cm chunks

16 green prawns, peeled (tails intact), deveined

12 scallops, roe removed, off the shell

½ cup flat-leaf parsley leaves, finely chopped

Crusty bread, to serve

Directions

Step 1

Heat oil in a pan over medium-low heat. Add the onion and capsicum and cook, stirring, for 6-8 minutes until softened. Add the garlic and cook, stirring, for 2-3 minutes until fragrant and lightly golden. Add the tomatoes and simmer for 10 minutes or until slightly reduced. Add the wine and 3 cups (750ml) water, then season. Increase heat to medium- high and bring to the boil, then reduce heat to medium-low and simmer for 20 minutes or until slightly reduced.

Step 2

Meanwhile, combine aioli and paprika in a bowl. Set aside until ready to serve.

Step 3

Place the brandy in a separate small saucepan over medium heat. Simmer for 2-3 minutes to burn off some of the alcohol, then stir into the soup. Simmer for a further 10 minutes. Add the fish to the soup and cook, stirring occasionally, for 2-3 minutes, then add the prawns and scallops, and cook for 1-2 minutes until all the seafood is just cooked. Season and remove from heat.

Step 4

Divide the soup among four serving bowls and scatter with the parsley. Serve with the paprika aioli and crusty bread. With thanks to taste.com.au