Caldereta (Spanish seafood stew) – Fishermen's Co-op

Ingredients

• 80 ml olive oil
• 1 onion, finely chopped
• 1 red capsicum, seeds removed, chopped
• 5 garlic cloves, finely chopped
• 400 g can chopped tomatoes
• 500 ml white wine
• 150 g good-quality aioli (see note)
• ½ tsp sweet paprika
• 125 ml brandy
• 600 g 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
• ½ cup flat-leaf parsley leaves, finely chopped
• Crusty bread, to serve