Spanish Seafood Stew from Valencia | Zarzuela de Pescado y Marisco

Ingredients

• 90 ml (⅓ cup)extra-virgin olive oil
• 1 slice, 2.5 cm thick (1 inch)baguette
• 6 cloves, peeledgarlic
• 12blanched almonds
• 5 g (2 tbsp)chopped parsley
• 0.17 g (¼ tsp)saffron threads
• 1 tube, cleaned and cut into 6 mm ringssquid
• 1 medium, finely choppedyellow onion
• 2.5 g (1 tsp)sweet smoked Spanish paprika
• 2, finely choppedtomatoes
• 480 ml (2 cups)fish broth
• 4 fillets, 200 g (7 oz) eachcod
• 225 g (½ lb), peeled and deveinedraw jumbo prawns
• To tastesea salt and black pepper
• To tastechopped parsley, for garnish

Instructions

1. 1

   Heat the oil

   Set a paella pan over a medium heat and add the olive oil. A large frying pan or stockpot can be used instead.

2. 2

   Fry the aromatics

   After a couple of minutes, add the baguette slice, garlic and almonds. Fry for 3 to 4 minutes, turning so they brown all over, then lift them out and set aside.

3. 3

   Cook the squid

   Keep the pan at the same heat, add the squid rings and sauté for 1 to 2 minutes, until lightly cooked. Remove and set aside.

4. 4

   Soften the onion

   Using the same pan and heat, add the chopped onion and stir continuously. After 3 to 4 minutes, stir in the paprika, then add the tomatoes and season with salt and pepper. Mix, then stir every 1 to 2 minutes so the tomatoes cook evenly.

5. 5

   Make the paste

   Meanwhile, put the fried garlic and almonds in a mortar with the chopped parsley, saffron and a pinch of salt. Pound with a pestle until well mashed, then add the fried baguette and continue pounding to make a paste.

6. 6

   Simmer the broth

   Once the tomatoes have sautéed for 5 to 10 minutes and are lightly cooked, pour in the fish broth, stir and bring it to a simmer.

7. 7

   Prepare the seafood

   Pat the cod dry with paper towels, season with salt and pepper, and cut each fillet in half to make 8 pieces. Pat the prawns dry as well and season them with salt and pepper.

8. 8

   Finish the stew

   After the broth has simmered for 10 minutes, spoon some into the mortar and mix it with the almond paste. Stir the loosened paste into the pan. Arrange the cod in a single layer and simmer for 2 to 3 minutes, then gently turn each piece. Add the squid and prawns, spacing them evenly, and press them gently into the broth. Simmer for another 2 to 3 minutes, or until the seafood is just cooked through.

9. 9

   Garnish and serve

   Serve straight from the pan, garnished with chopped parsley.

What is zarzuela de pescado y marisco?

Zarzuela takes its name from a form of Spanish musical theatre and is associated especially with Catalonia. It is a seafood stew whose exact combination of fish and shellfish can vary.

This version layers cod, squid and prawns in a tomato and fish-broth base. The toasted bread, almonds, garlic, parsley and saffron are pounded into a paste that gives the sauce body and a rounded, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 48g protein, 12g carbs, 23g fat.

The cod and prawns provide most of the protein, while the baguette, onion and tomatoes contribute carbohydrates. Olive oil supplies much of the fat, with smaller amounts from the almonds. Pair a serving with a generous portion of vegetables or salad to round out the plate.

Build flavour in the same pan

Toasted base: frying the baguette, garlic and almonds first gives them colour before they are pounded into the thickening paste. Set them aside while the other ingredients cook.

Tomato and onion: stirring the onion as it softens, then adding the paprika and tomatoes, creates the stew’s aromatic base. Keep the paprika moving briefly in the pan so it is mixed through before the tomatoes go in.

The almond paste

Pound the fried ingredients until the garlic and almonds are well mashed, then work in the bread and saffron. The paste does not need to be perfectly smooth.

Hot broth: mixing a little simmering broth into the paste makes it easier to stir into the pan. Add it back before the seafood so it can disperse through the sauce.

Keep the seafood tender

Dry fish: patting the cod and prawns dry helps seasoning adhere and avoids adding excess water to the stew. Cut the cod into 8 pieces as directed so it can be arranged in the pan.

Gentle finish: add the cod first, then turn it carefully before adding the squid and prawns. Simmer only until the seafood is just cooked through; prolonged cooking can make it firm.

Timing and doneness

The onion and tomato base takes time to soften, and the broth simmers for 10 minutes before the seafood goes in. Prepare the paste and season the seafood while those stages are under way.

The final cooking stage is short: 2 to 3 minutes for the cod before turning, then another 2 to 3 minutes with the squid and prawns. Look for opaque fish that flakes readily and prawns that have turned opaque.

What to serve alongside

Serve the stew straight from the pan, with extra chopped parsley as the recipe suggests. Crusty bread is a useful accompaniment for the tomato-rich broth.

For a fuller meal, add a simple green salad or cooked vegetables alongside. Keep accompaniments mild so they do not overpower the seafood and saffron.

Recipe notes & tips

• Use a wide pan so the cod can sit in a single layer.
• Have the mortar and pestle ready before starting the broth simmer.
• Add the paprika just before the tomatoes and stir it through promptly.
• Loosen the almond paste with broth before adding it to the pan.
• Turn the cod gently to help keep the pieces intact.
• Serve as soon as the seafood is cooked through.

Variations

• Change the fish: replace some of the cod with another firm white fish.
• Add mussels: nestle cleaned mussels into the broth with the other seafood and cook until they open.
• Use a different shellfish: swap the prawns for an equal amount of peeled raw shellfish.
• Adjust the saffron: use a little less for a subtler aroma.
• Make it spicier: add a pinch of hot paprika alongside the sweet smoked paprika.

Common mistakes to avoid

• Crowding the pan: the seafood may cook unevenly; use a wide pan that holds the cod in one layer.
• Skipping the drying step: excess moisture can dilute the broth; pat the cod and prawns dry first.
• Burning the paprika: it can turn bitter; stir it in briefly before adding the tomatoes.
• Adding the paste dry: it may be difficult to distribute; loosen it with broth first.
• Overcooking the seafood: it can become firm; stop simmering as soon as it is just cooked through.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan until hot throughout, taking care not to simmer the seafood for long.

Frequently asked questions