📝 About This Recipe
Originating from the rugged coast of Catalonia, the Zarzuela de Pescado is a majestic seafood extravaganza named after the ornate Spanish lyrical drama. This dish is a masterclass in Mediterranean flavors, combining a rich, nutty picada thickening sauce with a vibrant tomato-based sofrito. It captures the essence of the sea in every spoonful, offering a sophisticated yet rustic dining experience that is perfect for celebratory gatherings.
🥗 Ingredients
The Seafood
- 1.5 lbs Firm white fish fillets (Monkfish, Hake, or Cod) (cut into large chunks)
- 12 pieces Large Shrimp or Prawns (peeled and deveined, tails left on)
- 1 lb Fresh Mussels (scrubbed and debearded)
- 1 lb Small Clams (Littlenecks) (purged of sand)
- 1/2 lb Squid (cleaned and cut into rings)
The Sofrito & Broth
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Spanish Onion (finely diced)
- 1 medium Red Bell Pepper (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 cup Canned Crushed Tomatoes (or grated fresh tomatoes)
- 1 teaspoon Spanish Pimentón (Smoked Paprika) (sweet or bittersweet)
- 1/2 cup Dry White Wine (Albariño or Sherry) (good quality)
- 3 cups Rich Seafood Stock (preferably homemade)
- 1 pinch Saffron Threads (toasted and crushed)
The Picada (Thickening Paste)
- 2 tablespoons Blanched Almonds (toasted)
- 2 tablespoons Fresh Parsley (chopped)
- 1 small piece Fried Bread Crust (about 1 inch square)
- 2 tablespoons Brandy or Cognac
👨🍳 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 heavy-bottomed pan or traditional clay cazuela, heat 2 tablespoons of olive oil over medium-high heat.
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2
Sear the fish chunks for 1-2 minutes per side until just golden but not cooked through. Remove and set aside. Repeat with the shrimp and squid rings, searing for 1 minute, then remove and set aside.
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3
Reduce heat to medium. Add the remaining 2 tablespoons of oil. Sauté the onion and red pepper for 8-10 minutes until soft and caramelized.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the pimentón (paprika), stirring quickly for 30 seconds to avoid burning.
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5
Pour in the crushed tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomato has darkened and the oil begins to separate (this is the sofrito base).
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6
Deglaze the pan with the white wine or sherry, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
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7
Pour in the seafood stock and add the crushed saffron. Bring to a gentle boil, then reduce heat to low and simmer for 10 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, parsley, fried bread, and brandy into a thick, coarse paste.
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9
Stir the Picada into the simmering broth. This will thicken the sauce and add incredible depth of flavor. Simmer for another 5 minutes.
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10
Gently nestle the mussels and clams into the sauce. Cover the pan and cook for 3-4 minutes until they just begin to open.
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11
Add the seared fish, shrimp, and squid back into the pan, tucking them into the liquid. Cover and simmer for a final 3-5 minutes, or until the shellfish are fully open and the fish is opaque.
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12
Discard any mussels or clams that have not opened. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Use the freshest shellfish available; if a mussel or clam is open before cooking and doesn't close when tapped, discard it. Don't skip the Picada—it is the signature element of a Zarzuela that provides the characteristic body and nutty finish. Avoid overcooking the seafood; remember that it will continue to cook slightly in the hot broth even after being removed from the heat. For an even deeper flavor, use a homemade stock made from the shrimp shells and fish bones. If you can't find monkfish, any firm-fleshed fish like halibut or even swordfish works well as it won't fall apart in the stew.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or crusty baguette rubbed with a garlic clove to soak up the sauce. Pair with a crisp Spanish white wine like an Albariño, Godello, or a chilled dry Rosado. 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 a simple lemon vinaigrette to cleanse the palate. For a traditional touch, serve directly from the clay cazuela placed in the center of the table.