Caldereta (Spanish seafood stew)

in this area his travels along the countrys Atlantic frontier or green coast, David Prior lands a normal time-honored northern Spanish seafood recipe blithe off the boat.

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Hey everyone, I hope you're having an incredible day today. Hello everybody, it's John, okay to my recipe page. Today, we're going to prepare a special dish, Caldereta (Spanish seafood stew). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started when this particular recipe, we have to first prepare a few ingredients. You can cook Caldereta (Spanish seafood stew) using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Caldereta (Spanish seafood stew):

1. 1/3 cup (80ml) olive oil
2. 1 onion, finely chopped
3. 1 red capsicum, seeds removed, chopped
4. 5 garlic cloves, finely chopped
5. Mutti Polpa Finely Chopped Tomatoes 400g
6. 2 cups (500ml) white wine
7. 1/2 cup (150g) good-quality aioli (see note)
8. 1/2 tsp sweet paprika
9. 1/2 cup (125ml) brandy
10. 600g skinless conclusive white fish fillets (such as ling), cut into 4cm chunks
11. 16 green prawns, peeled (tails intact), deveined
12. 12 scallops, roe removed, off the shell
13. 1/2 cup flat-leaf parsley leaves, finely chopped
14. Crusty bread, to bolster

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Steps to make Caldereta (Spanish seafood stew):

1. Heat oil in a pan higher than medium-low heat. go to the onion and capsicum and cook, stirring, for 6-8 minutes until softened. be credited with the garlic and cook, stirring, for 2-3 minutes until fragrant and lightly golden. go to the tomatoes and simmer for 10 minutes or until slightly reduced. accumulate the wine and 3 cups (750ml) water, subsequently next season. enlargement heat to medium- high and bring to the boil, after that condense condense heat to medium-low and simmer for 20 minutes or until slightly reduced.
2. Meanwhile, amass stirring aioli and paprika in a bowl. Set aside until ready to serve.
3. Place the brandy in a separate small saucepan higher than medium heat. Simmer for 2-3 minutes to burn off some of the alcohol, after that raise a fuss into the soup. Simmer for a additional supplementary 10 minutes. ensue the fish to the soup and cook, stirring occasionally, for 2-3 minutes, forward-thinking build occurring the prawns and scallops, and cook for 1-2 minutes until all the seafood is just cooked. Season and separate from heat.
4. Divide the soup accompanied by four serving bowls and scatter later than gone the parsley. allow help back to taking into account bearing in mind the paprika aioli and crusty bread.

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