Caldereta (Spanish Seafood Stew) with Taurus 2007 'A Celebration'
1/3 cup (80ml) olive oil
1 onion, finely chopped
1 red capsicum, seeds removed, chopped
5 garlic cloves, finely chopped
400g can chopped tomatoes
2 cups (500ml) white wine
1/2 cup (150g) good-quality aioli (see note)
1/2 teaspoon sweet paprika
1/2 cup (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
1/2 cup flat-leaf parsley leaves, finely chopped
Crusty bread, to serve
Heat oil in a pan over medium-low heat. Add the onion and capsicum 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 (750ml) water, then season. 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, then add the prawns and scallops, and cook for 1-2 minutes until all the seafood is just cooked. Season and remove from heat.
Divide the soup among four serving bowls and scatter with the parsley. Serve with the paprika aioli and crusty bread.