Seafood Caldereta (Spanish stew)

Caldereta is Spanish for stew, and this recipe is made with a variety of seafood. This stew is easy to make, and we love it with our 2018 Pearly Everlasting white wine. Oh, and the recipe calls for 2 cups of white wine in it, so stock up!

Recommended Wine Pairing

Pearly Everlasting

This wine was crafted from a blend of Pinot Blanc and Pinot Gris from our estate vineyards, including wines fermented in both stainless steel tanks and French oak barrels. The nose is filled with vanilla, pear, wildflowers and cardamom. The taste is bright and fresh with honeydew, citrus and minerally with a mouthwatering finish. We love this wine for its complexity, and easily pairs will with salads, fruit and cheese plates as well as all sorts of fish.

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Seafood Caldereta (Spanish stew)

Recipe Courtesy of Paul

Serve with Pearly Everlasting

Serves 3

Prep Time:

Ingredients

1/3 cup extra virgin olive oil
1 onion, finely chopped
1 red pepper, chopped
5 garlic cloves, finely chopped
3 cups vegetable broth
1 15oz can diced tomatoes
2 cups white wine
1/2 cup aioli (easy aioli recipe click here)
1/2 teaspoon sweet paprika
1/2 cup brandy
1.5 lbs skinless firm white fish fillets (such as ling or cod), cut into 1.5 inch chunks
16 prawns, peeled
12 scallops
1/2 cup flat-leaf parsley leaves, finely chopped
Crusty bread, to serve

Directions

Heat olive oil in a pan over medium-low heat.
Add the onion and pepper 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 vegetable broth. 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.
Add the prawns and scallops, and cook for 1-2 minutes until all the seafood is just cooked.
Divide the soup among ! four serving bowls and scatter with the parsley. Serve with the paprika aioli and crusty bread.