Catalan Seafood Stew (Zarzuela de Mariscos)
Zarzuela de mariscos Say it: zar-SWAY-lah day mah-REE-skos
Zarzuela de mariscos is a vibrant Catalan seafood stew from the coastal region of Catalonia in northeastern Spain. This hearty dish features a generous mix of fresh fish and shellfish simmered in a rich, aromatic sauce made from tomatoes, onions, garlic, saffron, and a splash of brandy. Traditionally enjoyed as a festive main course on weekends or during special family gatherings by the sea, its bold flavors and luxurious texture make it a standout in Spanish cuisine. The combination of sweet, briny seafood with the slightly sweet and smoky sauce creates a deeply satisfying bowl that captures the essence of Mediterranean coastal cooking.
Catalan Seafood Stew (Zarzuela de Mariscos)
Zarzuela de mariscos
Pronounced zar-SWAY-lah day mah-REE-skos
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a large, wide pot or Dutch oven over medium heat. Add the chopped onion, red bell pepper, and chili (if using). Cook for 6-8 minutes until the vegetables are soft and beginning to turn golden.
Add the minced garlic and sweet paprika. Stir for 30 seconds until fragrant, then add the grated tomatoes (or crushed tomatoes). Cook, stirring often, for 8-10 minutes until the mixture thickens and darkens to a deep red.
Pour in the brandy and white wine. Increase the heat and let it bubble for 2 minutes to cook off the alcohol. Stir in the fish stock, bay leaf, saffron with its soaking liquid, and a good pinch of salt and pepper.
Bring the sauce to a gentle simmer. Add the pieces of white fish and cook for 3 minutes, turning once, until they start to turn opaque.
Add the shrimp, mussels, and clams. Cover the pot and simmer for 4-6 minutes until the mussels and clams have opened wide and the shrimp are pink and curled. Discard any shellfish that remain closed.
Taste the sauce and adjust seasoning with more salt or pepper if needed. Remove the bay leaf.
Sprinkle generously with chopped parsley. Serve immediately in warm shallow bowls with lemon wedges on the side.
Regional variants
Some Catalan cooks add squid or scallops to the mix, while others include a spoonful of toasted almonds or hazelnuts ground into a picada paste stirred in at the end for extra body and flavor. Modern versions sometimes lighten the sauce with a touch more wine.
Cook's notes
- Use the freshest possible seafood; ask your fishmonger for the best local firm white fish and shellfish in season.
- Do not overcook the seafood; the mussels and clams will open quickly once added, and the fish should remain tender.
- For an extra-rich flavor, you can toast the saffron threads lightly before soaking them.
Serve with
Crusty bread for dipping in the sauce and a chilled bottle of Catalan white wine or cava.
Make ahead and storage
The tomato base can be made up to 2 days ahead and refrigerated. Reheat gently before adding the fresh seafood just before serving.
