Spanish Shellfish Stew – Zarzuela de Mariscos is an excellent seafood recipe from the Catalan coast of northeast Spain. The word Zarzuela is defined as a “variety show,” and perfectly describes the versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavour will be. Also the recipe can be made in advance by completed the instructions up to including the wine etc in stage 3 and let cool. Place in the fridge for the flavour of the stew will intensify. Bring back to a simmer and add the fish and seafood just before serving. I usually serve Spanish Rice Salad – Ensalada de Arroz or Spanish Andalusian Salad – Ensalada Andaluza with this dish. They both add a lovely contrast of textures. Also garlic bread does the trick to mop up the sauce.

Spanish Seafood Stew - Zarzuela De Mariscos - TheRecipe.Website

Spanish Shellfish Stew – Zarzuela de Mariscos

Amazingly tasty seafood dish From Catalonia in Northeast Spain.

4.50 from 103 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Spanish

Keyword: Casserole, Seafood

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 265kcal

Ingredients

18 large mussels debearded,rinsed
18 large clams rinsed
1 lb swordfish other firm white fish, boneless and skinless, cut into chunks, 450 g
1/4 cup olive oil 60 ml
4 cloves garlic finely chopped
1 medium onion chopped
1 large green bell pepper deseeded, and chopped
1 large red bell pepper deseeded, and chopped
1/2 cup cooked ham 125 ml, chopped
4 large tomatoes chopped
1 leaf bay laurel
1/2 tsp dried oregano 2 ml
2 cups fish stock bottled clam juice, or water, 500 ml
1/2 cup dry Sherry 125 ml
1/2 cup dry white wine 125 ml
3-4 saffron crushed (optional but traditional)
salt
parsley garnish chopped
Lime wedges or lemon

Instructions

Heat the oil in a large heavy pot over moderate heat and saute the garlic, onion, bell pepper, and ham until the onions are tender, about 10 minutes.
4 cloves garlic, 1 medium onion, 1 large green bell pepper, 1 large red bell pepper, 1/2 cup cooked ham, 1/4 cup olive oil
Add the tomatoes, bay leaf, and oregano and simmer uncovered for 10 minutes.
4 large tomatoes, 1 leaf bay, 1/2 tsp dried oregano
Add the fish, stock, sherry, wine, saffron, salt, and pepper and bring to a boil uncovered over high heat.
1 lb swordfish, 2 cups fish stock, 1/2 cup dry Sherry, 1/2 cup dry white wine, salt, 3-4 saffron
Add the mussels and clams and cook covered for 6 to 8 minutes.
18 large mussels, 18 large clams
Discard any mussels or clams that don’t open and serve garnished with chopped parsley and lime wedges.
parsley, Lime