Slice the 2 onions and place in an earthenware dish with extra virgin olive oil and cook very slowly. When soft, add the thinly sliced garlic and the green pepper in julienne strips. Cook together, then add the grated tomatoes and cook for another 10 minutes.
Add a splash of Manzanilla. Add water and bring to a boil. Add the chickpeas and the kombu seaweed. Simmer for approximately one and a half hours.
When the chickpeas are soft, stir in half a teaspoon of La Vera pimentón and remove from the heat. Place the scaled fish on top and leave to cook from the heat of the dish for about 10 minutes.
This dish is best served in the traditional way: place the dish at the center of the table and invite those around it to serve themselves.
Chef's Remark:
"A caldereta is a traditional stew, in this case one with marine flavors. The sole is cooked with chickpeas and flavored with seaweed, an outstanding combination."
Preparation by: Ángel León
Recommended wine Mestizaje 2005 (DO Vino de la Tierra El Terrerazo), by Bodega Mustiguillo. This young red wine, made mostly from Bobal grapes, offers strength and intensity, with clear notes of ripe fruit and toast from the wood, both of them well integrated. It undoubtedly marries well with this dish by helping combine the brininess of the seaweed with the floury texture of the chickpeas.
