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Caldereta (Spanish seafood stew)
Caldereta (Spanish seafood stew)
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
David Prior discovers a classic Spanish seafood recipe from the Atlantic coast.
Ingredients:
  • 80ml olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, seeds removed, chopped
  • 5 garlic cloves, finely chopped
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 500ml white wine
  • 150g aioli
  • 1.25 gm sweet paprika
  • 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
  • 125.00 ml flat-leaf parsley leaves, finely chopped
  • Crusty bread, to serve
Instructions:
  • 1. Heat oil in a pan over medium-low heat. Sauté onion and capsicum for 6-8 minutes until softened. Stir in garlic and cook for 2-3 minutes until fragrant. Add tomatoes and simmer for 10 minutes. Pour in wine, water, and season. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Combine the creamy aioli with a sprinkle of aromatic paprika in a bowl, setting it aside until you're ready to add a burst of flavor to your dish.
  • In a small saucepan over medium heat, heat the brandy for 2-3 minutes to burn off the alcohol. Stir the brandy into the soup and let it simmer for an additional 10 minutes. Add the fish and cook for 2-3 minutes, then add the prawns and scallops. Cook for another 1-2 minutes until all the seafood is just cooked. Season the soup and remove from the heat. Enjoy!
  • Ladle the soup into four bowls and sprinkle with fresh parsley. Enjoy with a side of flavorful paprika aioli and crusty bread.

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