Zarzuela de Mariscos
Zarzuela de Mariscos is a vibrant Spanish seafood stew, rich with a variety of shellfish and fish in a flavorful tomato and pepper-based sauce. It's a celebratory dish, perfect for sharing, offering a taste of the Mediterranean coast.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 499 kcal
Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 1 pcsgreen bell pepper, diced
- 400 gcrushed tomatoes
- 120 mldry white wine
- 500 mlfish broth
- 0.5 tspsaffron threads, steeped in 2 tbsp hot water
- 1 tspsmoked paprika
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 200 gcod fillet, cut into 2-inch (5.1 cm) pieces
- 250 gshrimp, peeled and deveined
- 500 gmussels, scrubbed and debearded
- 500 gclams, scrubbed
- 200 gcalamari, cleaned, cut into rings
garnish
- 0.25 cupfresh parsley, chopped
- 4 pcslemon wedges
Equipment
large pot · knife · cutting board
The method
Step by step
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic, red bell pepper, and green bell pepper; cook for another 5 minutes until vegetables begin to soften.
About 5 min
- 4
Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
About 3 min
Cook’s note: This deglazing step adds a lot of flavor to the sauce.
- 5
Add the crushed tomatoes, fish broth, steeped saffron threads, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
About 5 min
- 6
Reduce the heat to low, cover, and let the sauce simmer for 15 minutes to allow the flavors to meld.
About 15 min
- 7
Gently add the cod fillet pieces into the simmering sauce. Cook for 5 minutes.
About 5 min
Cook’s note: Be careful not to break up the fish pieces.
- 8
Add the shrimp, mussels, clams, and calamari to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened.
About 7 min
Cook’s note: Discard any shellfish that do not open.
- 9
Taste and adjust seasoning as needed.
- 10
Ladle the Zarzuela de Mariscos into shallow bowls. Garnish with fresh parsley and serve immediately with lemon wedges.
Per serving
Nutrition
- Calories
- 498.7kcal
- Protein
- 66.9g
- Carbs
- 26.7g
- Fat
- 12.6g
- Fibre
- 3.9g
- Sugar
- 8.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Zarzuela de Mariscos in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.
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