Name: Caldeirada branco
Prep time: 22 min
Cook time: 45 min
Total time: 67 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 brown onion, chopped roughly; 1 red capsicum, cut into wedges; 4 clove garlic, chopped finely; 600 gram floury potatoes, such as sebago, peeled and cut into wedges; 2/3 cup dry white wine; 1 litre fish stock; 1 bouquet garni; 800 gram good-quality marinara mix; 2 tomatoes, seeds removed and chopped roughly; handful fresh coriander and parsley leaves, salt and cracked black pepper, crusty bread, to serve; Rouille; 1/2 cup torn sourdough bread, crusts removed; 1 teaspoon smoky paprika; 1/2 cup chopped roasted capsicum; 1 clove garlic, minced; 1/2 teaspoon sea salt; 1/4 cup olive oil

Caldeirada branco

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Serves 4

Prep

22M

Cook

45M

Total

1H 7M

Ingredients

1 tablespoon olive oil

1 brown onion, chopped roughly

1 red capsicum, cut into wedges

4 clove garlic, chopped finely

600 gram floury potatoes, such as sebago, peeled and cut into wedges

2/3 cup dry white wine

1 litre fish stock

1 bouquet garni

800 gram good-quality marinara mix

2 tomatoes, seeds removed and chopped roughly

handful fresh coriander and parsley leaves, salt and cracked black pepper, crusty bread, to serve

Rouille

1/2 cup torn sourdough bread, crusts removed

1 teaspoon smoky paprika

1/2 cup chopped roasted capsicum

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 cup olive oil

Method

1.Heat oil in saucepan over medium to high heat. Add onion and capsicum. Cook for 10 mins or until onions are soft. Add garlic and potatoes and cook for 2 minutes. Increase heat to high, and add wine. Boil for 3 minutes. Add stock and bouquet garni and bring to boil. Cook for 25 mins.

2.Meanwhile, to make rouille, place bread, paprika, capsicum, garlic and salt in food processor. Pulse to combine then, with motor running, drizzle oil down spout to emulsify rouille to mayonnaise-like texture.

3.When potatoes are soft, add seafood and simmer for 3 to 5 mins until cooked. Stir through tomatoes and seasoning.

4.Divide among bowls, top with a dollop of rouille and herbs, and serve with fresh crusty bread.

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