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Tasty seafood stew

Featured in Big pots of steaming, hearty soup.

This seafood stew is a standout Spanish dish that’s packed with a mix of fresh seafood. It blends different textures like tender monkfish, plump prawns, soft squid, and briny shellfish. The sauce ties it all together, slow-cooked with saffron and fresh veggies. White wine and herbs bring in Mediterranean vibes, while ripe tomato pulp adds depth. A festive dish that showcases the joy of coastal cooking.
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alicia in the kitchen
Updated on Tue, 04 Mar 2025 22:18:24 GMT
Seafood stew with fish Pin it
Seafood stew with fish | Tasteofsavor.com

Spanish Seafood Zarzuela is a magnificent Mediterranean fish stew that showcases the bounty of coastal waters. This luxurious version combines premium fish, shellfish and classic Mediterranean flavors in one pot. A cherished dish from Spanish fishing ports, each family maintains their own treasured version of this iconic recipe.

The key to an authentic Zarzuela lies in selecting the finest seafood and allowing the flavors to develop slowly through careful cooking.

Essential Ingredients

  • Shellfish (500g each): Select tightly closed mussels and clams with a fresh sea scent
  • Squid: Fresh squid should have firm, pearly flesh
  • Fish (1kg): Choose firm monkfish or cod cut into thick portions
  • Aromatics: Fresh vegetables form the flavor base
  • Saffron: Use genuine saffron threads for authentic color and taste
  • Langoustines: Look for lively ones with bright shells
  • Scallops: Should be pearly white and firm

Step-by-Step Instructions

1. Shellfish Preparation (20-25 minutes)
* Clean mussels and clams thoroughly
* Remove any debris from shells
* Ensure all shellfish are alive
* Steam open in a large pot
* Strain and reserve the cooking liquid
* Shell half, keeping best ones for presentation
2. Vegetable Preparation (15 minutes)
* Finely dice onion, shallots and garlic
* Cut carrot, celery and leek into small cubes
* Clean and prepare squid
* Slice into 1cm rings
* Cut fish into serving portions
3. Creating the Base (30-35 minutes)
* Cook squid in olive oil until tender
* Sweat vegetables gently
* Add tomatoes, white wine and shellfish liquid
* Include herbs and saffron
* Simmer to develop flavors
4. Final Assembly (15-20 minutes)
* Add fish pieces
* Arrange langoustines in a circle
* Return shellfish to pot
* Top with seared scallops
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Zarzuela aux fruits de mer | Tasteofsavor.com

Perfect Side Dishes

Serve with saffron rice or homemade focaccia to soak up the flavorful broth. Traditional Spanish patatas bravas make an excellent accompaniment.

Wine Pairings

Choose a Spanish white wine like Albariño from Galicia or Verdejo from Rueda. A chilled light Rioja red can work surprisingly well.

This Zarzuela combines elegant dining with Mediterranean warmth. Each spoonful offers a different combination of seafood treasures and aromatic broth.

Regional Variations

Coastal regions each have their signature version: Barcelona adds Espelette pepper, Valencia includes smoked paprika. Adjust seasonings to taste.

Storage

Store any leftovers for up to 24 hours in the refrigerator. Reheat gently with additional fish stock to maintain moisture.

Frequently Asked Questions

→ Can I prep the stew ahead of time?
Yes, make the sauce ahead if you like, but save the seafood and fish for the last minute to keep them fresh.
→ How do I pick the seafood?
Go for very fresh seafood. Before cooking, check that shellfish are tightly closed and toss any that stay shut after cooking.
→ Is the stew freezer-friendly?
It’s best enjoyed fresh as freezing changes the seafood texture, so it’s not ideal for this dish.
→ What kind of white wine works best?
Dry white wines like Muscadet or Picpoul de Pinet are great. Skip anything too sweet or oaky.
→ What goes well on the side?
Saffron rice is a classic combo, but crispy bread for dipping in the sauce is just as satisfying.

Seafood & fish stew

An appetizing Spanish-style seafood stew made with a variety of fresh ingredients, simmered in a saffron-infused tomato sauce. A hearty Mediterranean meal.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Difficult

Cuisine: Spanish

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Seafood

01 12 prawns or langoustines
02 500g of clams or cockles
03 500g of mussels
04 1 fresh squid
05 1kg of monkfish or cod fillets
06 6 scallops (optional)

→ Vegetables and Seasonings

07 3 shallots
08 1 celery stalk
09 1 leek (white part)
10 3 garlic cloves
11 1 onion
12 1 carrot

→ Sauce and Flavoring

13 A pinch of saffron
14 1 can of diced tomatoes
15 20cl of dry white wine
16 Salt and black pepper to taste
17 Herbs like Provence mix (1 tablespoon)
18 Olive oil

Instructions

Step 01

Use a deep pot to steam clams and mussels without water. Separate the liquid from them and set both aside.

Step 02

Slice the squid into strips and sauté it lightly in olive oil. Keep it aside for now.

Step 03

Dice the vegetables finely and cook them for about 10 minutes. Then, stir in the chopped tomatoes, wine, shellfish juice, and herbs. Let it simmer for 30 minutes.

Step 04

Add in the fish pieces, squid, shellfish, and prawns. Let everything cook for another 10 minutes.

Step 05

If using scallops, sear them for just 2-3 minutes until golden. Place them on the serving dish, and the meal is ready to be served hot.

Notes

  1. Zarzuela is a classic dish from Spain.
  2. You can adjust the seafood selection based on what’s available seasonally.

Tools You'll Need

  • Large pot
  • Fine-mesh strainer
  • Pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Seafood
  • Shellfish
  • Fish
  • Sulfites from the white wine

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 12 g
  • Total Carbohydrate: 15 g
  • Protein: 52 g