Spanish Caldereta with Fresh Seafood Medley Recipe

Preparation Time: 20m
Cook Time: 30m
Total Time: 50m
Servings: 4

November 17, 2024 4.8

This traditional Spanish seafood stew, bursts with robust flavours from its rich tomato-based broth infused with paprika, wine, and fresh herbs. This recipe highlights a delightful medley of prawns, mussels, and cod fish fillets, creating a hearty and aromatic dish perfect for a family meal or a dinner party.

Ingredients:

2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
1 red capsicum, diced
1 tsp smoked paprika
½ tsp chilli flakes
2 tbsp tomato paste
1 cup white wine
400g can diced tomatoes
3 cups fish stock
1 bay leaf
2 sprigs fresh thyme
300g cod fish fillets, cut into chunks
200g prawns, peeled and deveined
300g mussels, cleaned
Salt, to taste
Fresh parsley, chopped, for garnish
Crusty bread or steamed rice, to serve

Instructions:

1 Prepare the Base
In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, and capsicum until softened. Stir in the paprika and chilli flakes, cooking for 1 minute until fragrant. Add the tomato paste and cook for another 2 minutes.
2 Build the Broth
Pour in the white wine and simmer until reduced by half. Stir in the diced tomatoes, fish stock, bay leaf, thyme, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavours to meld.
3 Cook the Seafood and Serve
Add the cod fish fillets, prawns, and mussels to the simmering broth. Cover and cook for 5–7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any unopened mussels. Garnish with parsley and serve with crusty bread or steamed rice.