📝 About This Recipe
Named after the Spanish genre of musical theater, the Sarsuela de Peix is a dramatic and luxurious celebration of the Mediterranean's bounty. This coastal masterpiece from Catalonia combines a variety of white fish and shellfish in a rich, saffron-scented tomato base, thickened with a traditional 'picada' of toasted almonds and chocolate. It is an aromatic, deeply flavorful stew that transforms a simple dinner into a festive occasion, capturing the very soul of Barcelona's seaside kitchens.
🥗 Ingredients
The Seafood
- 1.5 lbs Monkfish or Hake fillet (cut into large chunks)
- 12 pieces Large Shrimp or Langoustines (shell-on for flavor)
- 1 lb Mussels (scrubbed and debearded)
- 1/2 lb Squid (cleaned and cut into rings)
- 1/2 lb Clams (purged of grit)
The Sofrito Base
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual preferred)
- 1 Yellow Onion (very finely diced)
- 1/2 Red Bell Pepper (finely minced)
- 4 pieces Garlic Cloves (minced)
- 1 cup Tomato Purée (freshly grated or canned)
- 1/4 cup Spanish Brandy (or dry Sherry)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 2 cups Fish Stock (high quality, simmering)
The Picada (Thickener)
- 12 pieces Toasted Almonds (blanched)
- 2 tablespoons Fresh Parsley (chopped)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 small piece Fried Bread Crust (cubed and browned in oil)
- 1 small square Dark Chocolate (grated, optional but authentic)
👨🍳 Instructions
-
1
Season the white fish chunks and shrimp with salt and pepper. Lightly dredge only the white fish in a little flour, shaking off any excess.
-
2
In a wide, shallow clay pot (cazuela) or a heavy-bottomed skillet, heat the olive oil over medium-high heat. Sear the shrimp and squid rings for 1-2 minutes until they turn pink/opaque. Remove and set aside.
-
3
In the same oil, sear the white fish chunks until golden on both sides but not fully cooked through. Remove and set aside with the shrimp.
-
4
Reduce heat to medium. Add the onion and red pepper to the pot. Sauté slowly for 10-12 minutes until the onion is soft and caramelized into a deep golden color.
-
5
Add the garlic and smoked paprika. Stir for 30 seconds until fragrant, then pour in the tomato purée. Cook for another 8-10 minutes until the tomato has darkened and the oil begins to separate from the sauce.
-
6
Increase the heat and pour in the brandy. Using a wooden spoon, scrape up any browned bits from the bottom. Let the alcohol reduce by half.
-
7
While the sauce simmers, prepare the Picada: Using a mortar and pestle, grind the toasted almonds, fried bread, parsley, saffron, and chocolate into a thick paste. Add a tablespoon of warm stock to loosen it.
-
8
Pour the simmering fish stock into the pot with the tomato base. Stir in the Picada paste until fully incorporated. Let the sauce simmer for 5 minutes to thicken.
-
9
Carefully nestle the seared fish, shrimp, and squid back into the sauce. Arrange the mussels and clams around the edges, hinge-side down.
-
10
Cover the pot and simmer for 5-8 minutes, or until the mussels and clams have opened wide. Discard any that remain closed.
-
11
Taste the sauce and adjust the seasoning with salt if necessary. Give the pot a gentle shake to move the sauce around without breaking the delicate fish.
-
12
Garnish with extra fresh parsley and serve immediately directly from the pot for a stunning presentation.
💡 Chef's Tips
Do not rush the sofrito; the slow-cooked onions and tomatoes provide the deep 'umami' base essential for this dish. Use a wide pot rather than a deep one to ensure the fish doesn't get crushed under its own weight. If you can't find monkfish, use any firm, meaty white fish like cod or halibut that won't disintegrate easily. The picada is the secret to Catalan cooking—never skip it, as it provides the unique texture and aromatic finish. Always toast your saffron threads briefly in a dry pan before crushing to release their full color and perfume.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with raw garlic and tomato (Pa amb Tomàquet). Pair with a crisp, chilled Spanish white wine like an Albariño or a dry Cava. A side of Alioli (garlic mayonnaise) is traditional for those who want an extra creamy kick. Follow the meal with a light green salad tossed in a simple lemon vinaigrette to cleanse the palate. Keep a large empty bowl on the table for the discarded shells of the mussels, clams, and shrimp.