Caldereta (Spanish seafood stew)

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

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.

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

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.

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 2243

% Daily Value *
Total Fat 23g36%

Saturated Fat 4g20%
Cholesterol 186mg62%
Sodium 496.88mg21%
Total Carbohydrate 7g3%

Dietary Fiber 3g12%

Sugars 7g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Caldereta (Spanish seafood stew)