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!

Need to stock up on Pearly? Click here. $16/bottle on a case.


  • 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.