Recipe Courtesy of Paul

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Cook Time:

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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

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.