📝 About This Recipe
Named after the ornate Spanish lyric-dramatic genre, Zarzuela de Pescado is a spectacular coastal stew originating from the shores of Catalonia. This dish is a true celebration of the Mediterranean, combining a variety of white fish and shellfish in a rich, saffron-infused tomato broth thickened with a traditional almond 'picada'. It is a sophisticated, aromatic masterpiece that balances the sweetness of fresh seafood with the deep, earthy richness of roasted nuts and smoked paprika.
🥗 Ingredients
The Seafood
- 600 grams Monkfish or Halibut fillet (cut into large chunks)
- 12 pieces Large Shrimp or King Prawns (shell on, heads intact preferred)
- 500 grams Mussels (scrubbed and debearded)
- 300 grams Squid (cleaned and cut into rings)
- 250 grams Clams (purged of sand)
The Sofrito and Broth
- 4 tablespoons Olive Oil (Extra Virgin)
- 1 Onion (large, finely diced)
- 4 cloves Garlic (minced)
- 1 cup Tomato Purée (freshly grated or canned crushed tomatoes)
- 1/4 cup Spanish Brandy (or dry Sherry)
- 3 cups Fish Stock (high quality, hot)
- 1 teaspoon Pimentón de la Vera (sweet smoked paprika)
- 1 pinch Saffron Threads (toasted and crushed)
The Picada (Thickening Paste)
- 12 pieces Blanched Almonds (toasted)
- 1/4 cup Fresh Parsley (leaves only)
- 1 slice Fried Bread (small piece of baguette fried in olive oil)
- 1 clove Garlic (raw)
👨🍳 Instructions
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1
Pat the fish chunks and shrimp dry with paper towels. Season lightly with salt and pepper. Dust the fish chunks very lightly with a tiny bit of flour if desired to help with browning.
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2
In a large, shallow clay pot (cazuela) or a wide heavy-bottomed skillet, heat 3 tablespoons of olive oil over medium-high heat. Sear the shrimp for 1 minute per side until they turn pink but aren't fully cooked. Remove and set aside.
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3
In the same oil, sear the fish chunks for 2 minutes on each side until golden. Remove and set aside with the shrimp. Do not crowd the pan; work in batches if necessary.
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4
Reduce heat to medium. Add the diced onion to the remaining oil. Sauté for 8-10 minutes until soft, translucent, and just beginning to caramelize.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato purée and smoked paprika. Cook this 'sofrito' for about 10-12 minutes, stirring often, until it darkens and thickens into a jam-like consistency.
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6
Pour in the brandy. If using a gas stove, you can carefully flambé it, or simply let it boil vigorously for 2 minutes until the alcohol smell dissipates.
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7
Add the hot fish stock and the crushed saffron. Bring to a gentle simmer and let the flavors meld for 5 minutes.
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8
While the broth simmers, prepare the picada. Using a mortar and pestle (or a small food processor), grind the toasted almonds, fried bread, parsley, and one clove of garlic into a thick paste. Add a tablespoon of the hot broth to loosen it.
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9
Stir the picada paste into the simmering broth. This will instantly thicken the sauce and add a wonderful nutty depth.
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10
Add the squid rings to the pot. Simmer for 2 minutes. Then, gently nestle the seared fish chunks, mussels, and clams into the liquid.
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11
Place the seared shrimp on top. Cover the pot with a lid and simmer for 5-8 minutes, or until the mussels and clams have fully opened. Discard any that remain closed.
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12
Taste the sauce and adjust salt if needed. Garnish with extra fresh parsley and serve immediately directly from the pot.
💡 Chef's Tips
The 'Picada' is the secret to an authentic Zarzuela; never skip the fried bread and almonds as they provide the signature texture. Choose a firm-fleshed white fish like monkfish or cod loin that won't fall apart during the simmering process. Always use high-quality saffron; toast the threads lightly in a dry pan for 30 seconds before crushing to release maximum aroma. Don't overcook the seafood; as soon as the shells open and the fish is opaque, it is ready to serve. If you can't find Spanish brandy, a dry Amontillado sherry adds a beautiful, complex nuttiness to the base.
🍽️ Serving Suggestions
Serve with thick slices of toasted rustic sourdough bread rubbed with raw garlic to soak up the rich sauce. Pair with a chilled bottle of Catalan white wine, such as a Penedès or a crisp Albariño. A side of Alioli (Spanish garlic mayonnaise) can be dolloped on top for extra richness. Follow the meal with a light green salad dressed in lemon and olive oil to cleanse the palate. For a traditional touch, serve directly from a terracotta 'cazuela' placed in the center of the table.