📝 About This Recipe
Named after the ornate Spanish musical theater, Zarzuela de Pescado is a coastal masterpiece from Catalonia that celebrates the ocean's bounty in a rich, saffron-scented almond sauce. This elegant stew combines firm white fish, succulent prawns, and tender shellfish in a complex 'picada' base that thickens the broth to a velvety consistency. It is a sophisticated, deeply aromatic dish that captures the vibrant spirit of the Mediterranean in every spoonful.
🥗 Ingredients
The Seafood
- 1.5 lbs Monkfish or Halibut (cut into 2-inch chunks)
- 12 pieces Large Shrimp or Prawns (peeled and deveined, tails left on)
- 1 lb Mussels (scrubbed and debearded)
- 1 lb Clams (purged and cleaned)
- 1/2 lb Squid (cleaned and cut into rings)
The Sofrito and Broth
- 4 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
- 1 large Onion (finely grated or minced)
- 4 cloves Garlic (minced)
- 2 medium Tomatoes (grated, skins discarded)
- 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 High-Quality Fish Stock (hot)
- 1 pinch Saffron Threads (toasted and crushed)
The Picada (Thickening Paste)
- 12 pieces Blanched Almonds (toasted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 small piece Fried Bread Crust (golden brown)
👨🍳 Instructions
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1
Pat the fish chunks and shrimp dry with paper towels. Season lightly with salt and pepper. In a large, wide clay pot (cazuela) or a heavy-bottomed shallow Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
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2
Sear the fish chunks for about 1-2 minutes per side until golden but not fully cooked. Remove and set aside. Repeat with the shrimp and squid rings, cooking for just 1 minute until they turn opaque. Remove and set aside.
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3
Lower the heat to medium. In the same pot, add the remaining oil. Sauté the grated onion for 8-10 minutes until soft and caramelized into a deep golden hue.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomatoes and smoked paprika, stirring constantly for about 5 minutes until the moisture has evaporated and the 'sofrito' is thick and jam-like.
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5
Increase the heat and pour in the brandy. If using a gas stove, you can carefully flambé it, or simply let it bubble and reduce by half to cook off the alcohol.
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6
Add the white wine and let it simmer for 2 minutes. Pour in the hot fish stock and add the crushed saffron. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 10 minutes.
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7
While the broth simmers, prepare the picada: Using a mortar and pestle or a small food processor, grind the toasted almonds, fried bread, and parsley into a fine paste. Add a tablespoon of the warm broth to loosen it.
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8
Stir the picada paste into the simmering broth. This will immediately thicken the sauce and add a wonderful nutty depth.
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9
Gently nestle the clams and mussels into the pot. Cover with a lid and cook for 3-5 minutes, or until the shells begin to open.
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10
Return the seared fish, shrimp, and squid to the pot, tucking them into the sauce. Simmer uncovered for an additional 3-4 minutes to finish cooking the seafood through. Discard any shellfish that have not opened.
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11
Taste the sauce and adjust the seasoning with salt if necessary. Garnish with a final sprinkle of fresh parsley and a drizzle of extra virgin olive oil.
💡 Chef's Tips
Use a firm-fleshed fish like monkfish, sea bass, or halibut; delicate fish will fall apart during the simmering process. Don't skip the picada—it is the signature Catalan technique that gives the sauce its body and unique flavor. Always use high-quality fish stock; if using store-bought, ensure it is low-sodium so you can control the salt levels. Toast your saffron threads in a dry pan for 30 seconds before crushing to release the maximum aroma and color. If you cannot find monkfish, thick-cut cod or even swordfish can serve as excellent substitutes.
🍽️ Serving Suggestions
Serve with thick slices of toasted rustic sourdough bread rubbed with raw garlic to soak up every drop of the sauce. Pair with a crisp Spanish white wine like an Albariño or a dry Rosado from Navarra. A side of Escalivada (roasted Mediterranean vegetables) complements the richness of the seafood perfectly. Offer a small bowl of Allioli (garlic mayonnaise) on the side for those who want an extra punch of flavor. Finish the meal with a light Crema Catalana for a truly authentic Spanish dining experience.