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Zarzuela de Mariscos is a Spanish seafood stew that captures the essence of the Mediterranean in every spoonful. Named after a lively Spanish musical theatre style called zarzuela, this stew is just as vibrant and full of character.
It’s a dish that celebrates Spain’s love for fresh seafood and its passion for combining flavours, with an array of shellfish and fish simmered in a rich, aromatic broth. Traditionally enjoyed in coastal regions, Zarzuela de Mariscos is more than a meal; it’s a taste of Spain’s seaside heritage.
What Is Zarzuela de Mariscos?
Zarzuela de Mariscos is a traditional Spanish seafood stew, prepared with a variety of shellfish and fish that’s simmered in a flavourful tomato and wine based broth.
Commonly made with ingredients like shrimp, mussels, clams, squid, and pieces of firm white fish, the stew showcases the bounty of the Mediterranean Sea.
What sets this dish apart is its luxurious, slightly thickened broth, infused with garlic, onions, tomatoes, and aromatic herbs like thyme, parsley, and bay leaves.
Each bite is a layered experience, where tender seafood melds with the complex broth, creating a dish that’s both rustic and refined.
Zarzuela de Mariscos is often served as a main course with crusty bread on the side, perfect for soaking up the sauce. It’s a popular dish for family gatherings, celebrations, or any occasion that calls for a meal that feels both festive and comforting.
Ingredients and Taste
The key to Zarzuela de Mariscos lies in its simplicity and the quality of its ingredients. Fresh seafood is essential to the dish, with common choices including shrimp, mussels, clams, squid, and a firm white fish like monkfish.
These varieties provide a range of textures, from the delicate, buttery flesh of shrimp to the briny chew of mussels and clams. The base of the stew is a sofrito made with onions, garlic, and tomatoes, sautéed in olive oil until it reaches a rich, fragrant depth.
The stew is typically deglazed with white wine or brandy, adding a hint of acidity and sweetness that balances the robust flavours of the seafood. Saffron threads are sometimes added, lending a warm golden hue and a subtle earthiness.
Herbs like thyme and bay leaves, along with a touch of paprika, round out the flavour, creating a broth that’s rich, savoury, and slightly smoky. The final taste is a delightful balance of briny, sweet, and earthy notes, where each ingredient enhances the others without overpowering.
The result is a stew that’s both hearty and delicate, where the natural flavours of the seafood are allowed to shine through the fragrant, flavourful broth. When served with crusty bread, each bite of Zarzuela de Mariscos becomes a deeply satisfying experience that transports you to Spain’s sunlit coasts.
A Taste of History
Zarzuela de Mariscos has its roots in Spain’s coastal regions, where fresh seafood is an integral part of daily life and cuisine. The dish takes its name from zarzuela, a form of Spanish musical theatre known for its lively mix of singing, dancing, and drama.
Much like its theatrical namesake, this stew brings together a “performance” of flavours, colours, and textures, creating a sensory experience that feels both dynamic and comforting.
The origins of Zarzuela de Mariscos lie in the fishing communities along the Mediterranean coast, where families would use the day’s catch to prepare hearty stews that could feed a crowd.
This dish became especially popular in Catalonia, where seafood is a prized component of the local diet. Over time, it evolved from a humble fisherman’s meal into a cherished dish served in restaurants and homes throughout Spain.
Zarzuela de Mariscos (Spanish Seafood Stew) Recipe
Serves: 4 people
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 large ripe tomato, grated (or 1 cup canned crushed tomatoes)
- 1/2 cup dry white wine
- 1/2 cup fish stock or water
- 1/4 cup brandy
- 1/4 tsp saffron threads, crumbled
- 1 bay leaf
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
Seafood:
- 200g white fish fillets (such as hake or cod), cut into large chunks
- 200g mussels, cleaned and debearded
- 200g clams, rinsed and scrubbed
- 200g squid, cleaned and sliced into rings
- 200g prawns or shrimp, peeled and deveined
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Directions
To begin, heat the olive oil in a large, deep skillet or wide saucepan over medium heat. Add the chopped onion and red bell pepper, cooking for 5-6 minutes until they become soft and slightly golden. Stir occasionally to prevent browning.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, ensuring it doesn’t burn. Then, add the grated tomato or crushed tomatoes, stirring well. Allow the mixture to simmer for 5 minutes until it thickens slightly and the flavours meld.
Pour in the white wine and brandy, stirring to deglaze the pan. Let the alcohol evaporate for 2-3 minutes, enhancing the dish’s depth. Add the fish stock, saffron threads, bay leaf, sweet paprika, smoked paprika (if using), salt, and pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Allow it to cook uncovered for 10 minutes, letting the flavours blend. Taste and adjust seasoning with additional salt or pepper if needed.
Add the white fish chunks, placing them gently in the stew. Cover the skillet and let the fish cook for 5 minutes over low heat to avoid overcooking and to keep the fish tender.
Add the mussels, clams, and squid to the skillet, nestling them into the broth. Cover and cook for an additional 5 minutes until the mussels and clams open. Discard any mussels or clams that do not open, as these are not safe to eat.
Add the prawns to the skillet and cover again. Cook for 3-4 minutes, or until the prawns turn pink and are cooked through. Be cautious not to overcook the seafood to maintain its natural tenderness and flavour.
Remove from heat and sprinkle freshly chopped parsley over the stew for a touch of colour and flavour. Serve Zarzuela de Mariscos hot, accompanied by lemon wedges for a fresh, zesty contrast. Pair with crusty bread to soak up the savoury broth, and enjoy this rich, aromatic seafood feast that captures the essence of Spanish coastal cuisine.
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