Zarzuela is a Spanish seafood stew associated especially with Catalonia, made with fish and shellfish in a tomato, wine, and paprika broth. This generous version builds flavor with a toasted almond-and-bread picada, then gently cooks the seafood in the same pot for a hearty meal that is best served straight to the table.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 slice day-old rustic bread, about 1 ounce (30 g), crusts included
- 1/4 cup (30 g) blanched or skin-on almonds
- 2 tablespoons (8 g) chopped fresh flat-leaf parsley, divided
- 1 medium yellow onion, about 1 cup finely chopped (150 g)
- 1 medium red bell pepper, about 1 cup finely chopped (150 g)
- 4 garlic cloves, divided: 3 minced and 1 left whole for the picada
- 1 teaspoon (2 g) sweet or smoked Spanish paprika
- 1/4 teaspoon (0.5 g) crumbled saffron threads, or a small pinch
- 1 bay leaf
- 1 can (14.5 ounces / 411 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 3 cups (720 ml) seafood stock or low-sodium chicken stock, warmed
- 1 pound (450 g) firm white fish, such as cod, hake, or halibut, cut into 1 1/2-inch (4 cm) chunks
- 12 ounces (340 g) large raw shrimp, peeled and deveined, tails on or off
- 2 pounds (900 g) live mussels, scrubbed and debearded; discard cracked mussels or any that do not close when tapped
- 8 ounces (225 g) cleaned squid, cut into rings; tentacles can be halved if large
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 1/4 teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the seafood and aromatics. Keep the fish, shrimp, mussels, and squid chilled while you chop the onion and pepper, mince three garlic cloves, and measure the seasonings. Rinse mussels under cold running water and pull away any tough beards. Pat the fish and squid dry. If a mussel remains open after a firm tap, discard it; do not use mussels with broken shells. This hands-on setup takes about 25 minutes, depending on how much cleaning the seafood needs.
- Make the picada. Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the bread, almonds, and whole garlic clove. Toast, turning often, for about 4 minutes, until the bread is golden and the almonds smell fragrant. Transfer them to a small food processor or mortar. Add 1 tablespoon (4 g) of the parsley and crush or pulse into a coarse paste. If it will not come together, add 1 tablespoon (15 ml) of the measured stock. Set aside. This toasted mixture is called picada; it thickens the broth and gives it a rounded, nutty flavor.
- Cook the sofrito. Add the onion and red pepper to the same pot. Cook, stirring occasionally, for 6 minutes, until beginning to soften. Add the minced garlic, paprika, saffron, bay leaf, salt, and pepper; stir for 30 seconds, just until fragrant. Pour in the wine and simmer for 2 minutes, scraping the browned bits from the bottom. Add the crushed tomatoes and cook for 4 minutes, stirring often, until the mixture looks less watery and the tomato darkens slightly.
- Simmer the broth. Pour in the warm stock and bring the pot to a gentle simmer. Stir in the picada, lower the heat, and simmer uncovered for 10 minutes. Stir once or twice so the almond mixture does not settle on the bottom. Taste the broth and adjust the salt and pepper now, before adding the seafood. It should be savory but not heavily salted, since mussels and stock can contribute salt as they cook.
- Cook the seafood gently. Nestle the fish chunks and mussels into the simmering broth. Cover and cook for 4 minutes, then add the shrimp and squid, nudging them into the liquid. Cover again and cook for 3 to 4 minutes, just until the mussels have opened, the shrimp are opaque, and the squid is cooked through. Check the thickest fish piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Discard any mussels that remain closed after cooking. Avoid a hard boil, which can break up the fish and make shellfish tough.
- Finish and serve. Remove the bay leaf, scatter the remaining parsley over the stew, and bring the pot to the table while hot. Serve with lemon wedges so everyone can add brightness to taste. The broth is part of the meal, so have bread ready for dipping.
Tips
- Choose fish that holds together. Cod, hake, halibut, and monkfish are good options. Very delicate fillets can flake apart before the mussels finish opening; if that is what you have, add the fish a minute or two later and handle it as little as possible.
- Buy cleaned seafood when convenient. Ask the fish counter to clean squid and devein shrimp if you want to shorten prep. Keep all raw seafood cold, and add it only when the broth is at a gentle simmer. Frozen seafood is fine when fully thawed in the refrigerator and drained before cooking.
- Use the stock you can find. Seafood stock gives the stew a deeper coastal flavor, but low-sodium chicken stock works well. If your stock is salty, start with less added salt and correct the seasoning after the broth simmers.
- Keep the simmer calm. A rolling boil can toughen shrimp and squid and break delicate fish into small flakes. If the pot bubbles vigorously, lower the heat before adding seafood. The picada should thicken the broth lightly, not turn it into a paste.
Serving Suggestions
Serve zarzuela in shallow bowls so each person gets broth, fish, and a good mix of shellfish. Offer lemon wedges and plenty of crusty bread for soaking up the tomato-and-saffron broth. A simple green salad with a sharp vinaigrette makes a fresh contrast, while steamed potatoes or plain rice can make the meal more filling without competing with the seafood.
For a relaxed shared meal, set out a large warm serving bowl or bring the cooking pot to the table with a trivet. Provide small bowls for mussel shells and seafood forks if available. The stew is substantial on its own, so keep any first course light; olives, sliced tomatoes, or a few marinated vegetables are enough.
Variations
Zarzuela is not one fixed formula: seafood, seasoning, and thickness vary between cooks and coastal versions. Use the fish and shellfish that are fresh and practical where you live, while keeping the same basic sofrito and gently cooked broth. For a simpler pot, replace the squid with an equal weight of extra shrimp or firm fish. If mussels are unavailable, use clams, checking that they open during cooking, or add more shrimp and fish for a shellfish-free version.
Saffron is traditional in many versions but can be costly or hard to find. Leave it out for a good stew with less floral aroma, or add a small pinch of turmeric for a golden color; turmeric will not reproduce saffron’s fragrance. Spanish ñora peppers, dried round peppers with a sweet, mild flavor, are another traditional option in some preparations. If they are unavailable, use the red bell pepper in this recipe and keep the paprika; the broth will be less deeply sweet and peppery.
For a slightly spicier stew, add a pinch of crushed red pepper with the paprika. To make it gluten-free, omit the bread from the picada and use a little extra almond, then thicken the broth by simmering it uncovered for a few extra minutes before adding the seafood. For a nut-free version, leave out the almonds and bread; the broth will be thinner, but the tomato and seafood still make a flavorful base.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator, though the seafood is at its best in texture on the first day. If possible, remove mussel meat from the shells before storing to make reheating easier. Do not leave the stew at room temperature for an extended period.
Reheat only the portion you plan to eat, gently in a covered saucepan over low to medium-low heat, stirring carefully until hot throughout. Add a splash of stock or water if the broth has thickened. Leftovers should reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers; check with a food thermometer and avoid repeated reheating, which can make the seafood tough. A microwave can also work: cover the bowl, heat in short intervals, and stir gently between intervals until the center reaches 165°F (74°C). Freezing is possible, but mussels and shrimp may become noticeably softer after thawing.
Frequently Asked Questions
What does zarzuela mean in this recipe?
Zarzuela is the name commonly used for this style of Spanish seafood stew, especially in Catalonia. It is often made with several kinds of fish and shellfish in a richly seasoned sauce. The exact combination is flexible, so a home version can reflect what is fresh and available.
Can I make the broth ahead of time?
Yes. Prepare the broth through the picada and simmering step, cool it promptly, and refrigerate it in a covered container for up to 2 days. Reheat it to a simmer, then cook the seafood just before serving. Keeping seafood out of the make-ahead stage helps preserve its texture.
Can I use frozen seafood?
Yes, provided it is thawed safely in the refrigerator and drained well before it goes into the pot. Follow the package directions for any seafood that must be cooked from frozen, but avoid adding a large frozen block directly to the broth because it can cool the stew and water it down. Use a thermometer to check that the fish reaches 145°F (63°C).
Why are some mussels still closed after cooking?
Discard mussels that stay closed after the stew is cooked; do not pry them open to eat. Before cooking, discard mussels with cracked shells or those that do not close when tapped. These checks help you sort mussels that are not in good condition before and after cooking.
What can I use instead of seafood stock?
Low-sodium chicken stock is a practical substitute and gives the stew a slightly less briny, less distinctly maritime flavor. In a pinch, use water with a little extra tomato and parsley, then season carefully after simmering. Avoid a strongly flavored stock that could overpower the fish.
How do I keep the fish from falling apart?
Cut it into generous chunks, use a firm variety, and keep the broth at a gentle simmer rather than a boil. Add the pieces carefully and resist stirring once they are in the pot. Fish cooks quickly, so check it as soon as it turns opaque and reaches the safe temperature.
Related
- Cuban Garbanzo Soup with Chorizo, Ham, and Potatoes
- Egyptian Rice in UAE: Vermicelli Rice Made Simple at Home
- French Vichyssoise: Chilled Leek and Potato Soup Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).