📝 About This Recipe
Named after the ornate Spanish musical comedies, this Zarzuela is a spectacular coastal stew originating from the shores of Catalonia. It is a luxurious celebration of the Mediterranean, featuring a medley of firm white fish and succulent shellfish bathed in a rich, saffron-infused tomato and brandy sauce. What truly sets this dish apart is the 'picada'—a traditional almond and garlic paste added at the end to provide an incredible depth of flavor and a velvety texture.
🥗 Ingredients
The Seafood
- 1.5 lbs Monkfish or Halibut (cut into large 2-inch chunks)
- 12 pieces Large Shrimp (peeled and deveined, tails left on)
- 12 pieces Mussels (scrubbed and debearded)
- 12 pieces Clams (Littleneck or Manila) (scrubbed)
- 1/2 lb Squid (cleaned and cut into rings)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
- 1 Yellow Onion (finely grated or minced)
- 1 Red Bell Pepper (finely diced)
- 4 cloves Garlic (minced)
- 3 Roma Tomatoes (grated, discarding the skin)
- 1 teaspoon Spanish Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/4 cup Brandy or Cognac (for deglazing)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
- 3 cups Fish Stock (high quality, hot)
- 1 pinch Saffron Threads (toasted and crushed)
The Picada (Thickener)
- 1/4 cup Toasted Almonds (blanched)
- 2 tablespoons Fresh Parsley (chopped)
- 1 slice Fried Bread Crust (from a baguette, fried in olive oil)
👨🍳 Instructions
-
1
Pat all seafood dry with paper towels. Season the fish chunks and shrimp lightly with salt and pepper. In a large, wide clay pot (cazuela) or heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
-
2
Sear the fish chunks for 1-2 minutes per side until golden but not cooked through. Remove and set aside. Repeat with the shrimp and squid, searing for 1 minute, then remove and set aside.
-
3
Lower the heat to medium. Add the remaining olive oil, then the onion and red pepper. Sauté for 8-10 minutes until the onion is translucent and starting to caramelize.
-
4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomatoes and cook for another 5-7 minutes until the water has evaporated and the mixture is thick and dark red (the sofrito).
-
5
Stir in the smoked paprika, then carefully pour in the brandy. If you are comfortable, you can flambé it, or simply let it simmer for 1-2 minutes until the alcohol scent dissipates.
-
6
Add the white wine and saffron. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan.
-
7
Pour in the hot fish stock and bring to a gentle simmer. Season with a pinch of salt, but be cautious as the shellfish will release brine later.
-
8
While the broth simmers, make the picada: Using a mortar and pestle or a small food processor, grind the toasted almonds, fried bread, and parsley into a thick paste. Add a tablespoon of the hot broth to loosen it.
-
9
Stir the picada into the simmering broth. This will instantly thicken the sauce and add a nutty, aromatic depth.
-
10
Gently nestle the seared fish chunks, mussels, and clams into the liquid. Cover the pot and simmer for 5-6 minutes until the shells have opened.
-
11
Add the shrimp and squid back into the pot for the final 2 minutes of cooking. Discard any mussels or clams that have not opened.
-
12
Remove from heat, let it rest for 2 minutes to allow the flavors to harmonize, and garnish with fresh parsley and lemon wedges before serving.
💡 Chef's Tips
Always use a firm-fleshed fish like monkfish or sea bass; delicate fish like cod will fall apart in the stew. Don't skip the picada—it is the signature element of Catalan cooking that transforms a simple soup into a rich Zarzuela. If you can't find high-quality fish stock, simmer shrimp shells with onion and celery for 20 minutes to make a quick base. Toast your saffron threads in a dry pan for 30 seconds before crushing to release the maximum aroma. Be careful with salt early on; the mussels and clams provide a natural saltiness as they open.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or 'pan con tomate' to soak up the incredible sauce. Pair with a chilled bottle of Spanish Albariño or a crisp Cava to cut through the richness. A side of roasted garlic aioli can be swirled into the broth for extra decadence. Follow the meal with a light citrus sorbet to cleanse the palate after the bold seafood flavors.