Caldereta (Spanish seafood stew)

CategoryDifficultyIntermediate

On his travels along the country's Atlantic frontier or 'green coast', David Prior lands a traditional northern Spanish seafood recipe fresh off the boat.
Notes

Garlic mayonnaise available from delis and gourmet food shops.

Yields4 Servings
Prep Time35 minsCook Time1 hrTotal Time1 hr 35 mins
 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
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.

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

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.

Caldereta (Spanish seafood stew)

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