Zarzuela de Mariscos 
(Spanish seafood stew)

Written by on in Recipe
Bowl of zarzuela de mariscos Spanish seafood stew
Image by TeRe. B

Zarzuela de mariscos is an excellent seafood stew from the Catalan coast of northeast Spain. Zarzuela means “operetta,” or “variety show,” and perfectly describes the sing-song versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavor will be.

The recipe can be completed through Step 4 and stored in the refrigerator. The stew will actually improve in flavor. Bring back to a simmer and add the fish and seafood just before serving.

Zarzuela de Mariscos

Zarzuela de Mariscos

Course: Fish and SeafooodCuisine: Spain
Makes

4 to 6

servings

Zarzuela de mariscos is an excellent seafood stew from the Catalan coast of northeast Spain.

Ingredients

  • Fish and shellfish (see variations), cleaned and prepared — 3 pounds

  • Olive oil — 1/4 cup

  • Onion, minced — 1

  • Red, green or yellow bell peppers, small dice — 2

  • Garlic, minced — 3 to 5 cloves

  • Serrano ham or prosciutto (optional), sliced into thin strips — 1/4 cup

  • Tomatoes, peeled, seeded and diced — 3 to 4 cups

  • Almonds, ground in a spice grinder or food processor — 1/2 cup

  • Bay leaf — 1

  • Saffron — pinch

  • Salt and pepper — to taste

  • White wine — 1 cup

  • Water or stock — 3 cups

  • Lemon juice — 1 tablespoon

  • Parsley, minced — 2 to 3 tablespoons

Directions

  • Clean and prepare your fish and shellfish as directed below. Set aside.
  • Heat the oil in a large pot over medium-high flame. Add the onion, peppers and garlic and saute until onion turns translucent, 4 to 5 minutes. Add the ham or prosciutto and saute for another 1 to 2 minutes.
  • Stir in the tomatoes, ground almonds, bay leaf, saffron and salt and pepper. Bring to a boil and simmer for about 10 minutes to marry the flavors and reduce the liquid somewhat.
  • Add the wine and simmer to reduce its volume by about half. Then add the water or stock, lemon juice and parsley. Bring to a boil, reduce heat to low and simmer for 10 more minutes.
  • Add the fish and seafood to the stew. Cover with a lid and simmer for 10 to 15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning and serve.

Zarzuela de Mariscos Notes and Variations

  • Use whatever fresh fish and seafood is available. Any firm, white-fleshed fish, cut into large chunks, is a good base. Other possible additions include calamari, shrimp, scallops, mussels, clams, crab, lobster and crayfish.
  • Add a pinch of thyme or rosemary if you like.
  • Add a dash of anise liqueur to perk up the flavor.
  • If both Serrano ham and prosciutto are unavailable, use a good quality cured ham.
  • Substitute hazelnuts for the almonds.

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