Summary: Zarzuela is the most spectacular seafood stew in Spanish cuisine: a combination of fish and seafood in a concentrated broth with a sofrito and picada. Here is the traditional step-by-step recipe, tips for making it perfect, and what fish and seafood to choose.
Table of Contents
What is Zarzuela
Zarzuela is a seafood stew of Catalan origin that combines various fish and seafood in a short broth with sofrito, wine, brandy, and a picada (a mixture of nuts, garlic, and parsley that thickens and enriches the sauce). It's a celebratory dish: generous, colorful, and with layers of flavor.
The name comes from the "zarzuela" opera because, like in the opera, there are many protagonists on stage. Each fish and seafood contributes its flavor to the whole.
Ingredients for 6 people
Fish and seafood
- 300 g monkfish medallions
- 300 g desalted cod in pieces (premium cod)
- 300 g peeled shrimp or prawns (reserve the heads)
- 500 g cleaned mussels
- 300 g purged clams
- 200 g squid rings
For the sofrito
- 2 medium onions, finely chopped
- 4 cloves garlic
- 4 ripe tomatoes, grated
- 1 red bell pepper, in strips
- 1 bay leaf
- 1 shot of brandy
- 1 glass of white wine
- Extra virgin olive oil
- Sweet paprika
For the picada
- 20 toasted almonds
- 2 cloves garlic
- A bunch of parsley
- 2 Maria biscuits (or fried bread)
- A pinch of saffron (or food coloring)
Step-by-step recipe
- Prepare the fish stock: simmer shrimp heads + fish bones if you have them + water (1 liter) for 20 minutes. Strain and set aside the broth.
- Open the mussels: in a pot with an inch of water, cover and cook over high heat for 3-4 minutes until they open. Strain the liquid and reserve it (mix it with the fish stock). Set aside the mussels.
- Sear the fish: in a wide pot (or paella pan), lightly brown the monkfish and cod pieces in hot oil. 2 minutes per side. Do not cook them through. Remove and set aside.
- Sear the squid: in the same oil, sauté the squid rings for 2 minutes. Remove.
- Make the sofrito: in the same pot, lower the heat. Sauté the onion for 10 minutes. Add the minced garlic, red pepper, and cook for 5 more minutes. Add the grated tomato and cook for 15 minutes until it darkens.
- Flambé: raise the heat, pour in the brandy and tilt the pot to flambé (or light with a long lighter). Let the alcohol burn off.
- Add liquids: pour in the white wine, reduce for 2 minutes. Add the fish stock + mussel liquid. Add paprika (off the heat so it doesn't burn), bay leaf, and a pinch of saffron.
- Add the fish: place the monkfish and cod pieces in the sauce. Cook over low heat for 5 minutes.
- Add the seafood: add the shrimp, clams, and squid. Cover and cook for 5 more minutes until the clams open.
- The picada: meanwhile, grind the almonds + garlic + parsley + biscuits + saffron in a mortar until you get a paste. Dissolve it in a little broth from the pot and pour it into the zarzuela.
- Finish: add the reserved mussels. Cook for 2 more minutes for the picada to thicken the sauce. Adjust salt to taste. Serve directly from the pot.
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The picada: the secret to zarzuela
The Catalan picada is what differentiates a mediocre zarzuela from a spectacular one. It is a ground mixture that is added at the end to:
- Thicken the sauce without needing flour.
- Add depth of flavor: almonds provide body, garlic intensity, parsley freshness.
- Harmonize the flavors: integrates the entire dish into a harmonious whole.
The key: always add it at the end, never at the beginning. If you cook it too long, it loses its function.
Tips for a perfect zarzuela
- Don't skimp on the fish stock: a good fish stock from shrimp heads and bones makes all the difference.
- Each ingredient in its own time: the most common mistake is to add everything at once. Monkfish takes longer than clams; respect the cooking times.
- Don't stir: move the pot back and forth, not with a spoon. If you stir, the fish will break apart.
- Flaming the brandy: it's not decoration. Flambeing removes the bitterness of the alcohol and leaves only the aroma.
- Make it partially in advance: the sofrito and fish stock can be made the day before. The fish and seafood are added just before serving.
Frequently asked questions
Can zarzuela be made without seafood?
Technically yes, but it would be a fish stew, not a zarzuela. Seafood (especially shrimp heads) provides the broth and flavor that defines the dish. If you don't eat seafood, try fish soup which works with just fish.
What fish can I use in zarzuela?
The best are firm-fleshed fish that won't fall apart: monkfish, cod, hake, sea bream, sea bass. Avoid soft-fleshed fish (sardines, anchovies) that will disintegrate in the broth.
Can zarzuela be frozen?
The broth/sofrito can. Cooked fish and seafood lose a lot of texture when frozen. Ideally, freeze the base and add fresh fish when reheating.
What is the difference between zarzuela and caldereta?
Zarzuela includes Catalan picada and is made with flambéed brandy. Caldereta is simpler: fish and seafood in a sofrito without picada, more typical of the Balearic Islands and Galicia.
Related guides
For a memorable zarzuela, use premium desalted cod as one of the main ingredients. Discover it at Bacalalo.
