How to make a Caldereta. (Spanish Seafood Stew)
- 1/3 cup (80ml) olive oil
- 1 onion, finely chopped
- 1 red capsicum, seeds removed, chopped
- 5 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 2 cups (500ml) white wine
- 1/2 cup (150g) good-quality aioli (see note)
- 1/2 teaspoon sweet paprika
- 1/2 cup (125ml) brandy
- 600g 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
- 1/2 cup flat-leaf parsley leaves, finely chopped
- Crusty bread, to serve
- 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.
- 2. Meanwhile, combine aioli and paprika in a bowl. Set aside until ready to serve.
- 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.
- 4. Divide the soup among four serving bowls and scatter with the parsley. Serve with the paprika aioli and crusty bread.
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