What is zarzuela de pescado

What is fish zarzuela?

Zarzuela is a festive seafood stew, typical of Catalan cuisine, that combines various types of fish and shellfish in a sauce of sofrito, tomato, white wine, brandy, and an almond, garlic, and parsley picada. Its name comes from "zarzuela" as a musical genre (a mix of elements), reflecting the variety of ingredients it contains.

Unlike other seafood stews (such as suquet or caldereta), zarzuela is distinguished by:

• Variety: it includes at least 3-4 different types of fish and seafood.
• Flambéing with brandy: a step that adds aromatic depth.
• The picada: the mixture of almonds, garlic, parsley, and sometimes fried bread that thickens and flavors the sauce.
• Presentation: it is served in the same earthenware pot, with the whole pieces visible.

It is a celebratory dish, not an everyday one. Zarzuela is prepared when there is something to celebrate and a desire to cook with care. It is the Mediterranean equivalent of paella, but in a stew.

Origin and history of zarzuela

Zarzuela has its roots in the seafood stews of Catalan fishermen, who cooked less commercial fish (the kind they didn't sell) in large pots with whatever they had on hand: tomato, garlic, olive oil, and wine.

The name "zarzuela" is documented in 19th-century Catalan gastronomy, when the dish moved from fishermen's shacks to Barcelona restaurants. The "luxury" version added expensive shellfish (lobster, langoustines, prawns) and was flambéed with brandy, turning it into a celebratory dish.

Modern zarzuela is, therefore, an elevation of the humble seafood stew to a sophisticated dish. The base is the same: sofrito, fish, fish stock. What changes is the quality and variety of the ingredients.

Ingredients for the traditional recipe (4-6 servings)

Fish (choose 3-4)

• 400 g monkfish (thick slices, with bone)
• 400 g hake (slices)
• 300 g desalted cod (large chunks, optional)
• 200 g red mullet (whole or fillets)

Shellfish (choose 3-4)

• 8 large prawns or shrimp
• 500 g mussels
• 300 g clams
• 4 langoustines (optional, for luxury version)
• 200 g squid (rings)

For the sofrito

• 1 large onion, finely chopped
• 4 ripe tomatoes, grated (or 400 g crushed tomatoes)
• 4 cloves garlic, chopped
• 1 green bell pepper (optional, diced)
• 100 ml extra virgin olive oil

For the sauce

• 150 ml dry white wine
• 50 ml brandy
• 500 ml fish stock (or mussel broth)
• 1 bay leaf
• A pinch of saffron (4-5 threads)
• Salt and pepper

For the picada

• 20 toasted almonds
• 2 cloves garlic
• A bunch of fresh parsley
• 1 slice fried bread (optional)

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Selection of fresh and frozen seafood from the Atlantic and Mediterranean. The quality of the seafood defines the zarzuela. Refrigerated shipping with guaranteed cold chain.

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The base: Catalan sofrito

Sofrito is the soul of zarzuela. A good sofrito needs time: at least 20-25 minutes over medium-low heat. There are no shortcuts.

1. Heat the oil in a wide earthenware or cast-iron casserole over medium heat.
2. Sauté the onion for 10-12 minutes until translucent and just starting to brown. Do not burn it.
3. Add the garlic and green bell pepper (if using). Sauté for 3 more minutes.
4. Add the grated tomato. Increase the heat slightly and cook for 10-12 minutes, stirring occasionally, until all the water has evaporated from the tomato and it darkens (this is called "the sofrito is done" when the oil separates from the tomato).
5. Add the saffron and bay leaf. Stir for 1 minute to release their aroma.

A good sofrito is dark, concentrated, and smells of caramelized tomato. If it's light and watery, it needs more time.

Step-by-step recipe

Step 1: Prepare the ingredients (15 minutes)

• Clean the mussels and clams: remove the beards from the mussels and place the clams in salted water for 30 minutes to release sand.
• Cut the fish into 3-4 cm portions. Season lightly with salt.
• Peel the prawns (reserve the heads and shells for the fish stock). Langoustines go in whole.
• Cut the squid into 1 cm rings.

Step 2: Open mussels and clams (5 minutes)

In a separate pot, place the mussels and clams with half a glass of white wine over high heat, covered. They will open in 3-5 minutes. Remove them when open (discard any that don't open). Strain the resulting broth and reserve it: it's liquid gold for the sauce.

Step 3: Sear the fish (5 minutes)

In the pot where you made the sofrito, increase the heat and sear the fish pieces and prawns/langoustines on both sides, 1 minute per side. They don't need to be cooked through, just seared. Remove and set aside.

Step 4: Flambé with brandy

With the pot still hot, add the brandy. Tilt the pot towards the flame (or use a long lighter) to flambé it. The flames will extinguish in 5-10 seconds. This step removes the alcohol and leaves a smoky, complex aroma.

Step 5: Build the sauce (10 minutes)

1. Add the remaining white wine to the sofrito. Reduce for 2 minutes.
2. Add the fish stock and mussel broth. Bring to a boil and cook for 8-10 minutes over medium heat to reduce and concentrate.

Step 6: The picada

While the sauce is reducing, prepare the picada: crush in a mortar (or briefly blend in a food processor) the toasted almonds, raw garlic cloves, parsley, and fried bread. It should be a coarse paste, not a fine cream.

Add the picada to the sauce and stir. The picada thickens the sauce and gives it its definitive character.

Step 7: Assemble the zarzuela (5 minutes)

1. First, add the squid (they need 3-4 minutes).
2. After 2 minutes, place the seared fish pieces. Distribute them well so that all are partially submerged.
3. After 3 minutes, add the prawns, langoustines, and the mussels and clams (already opened).
4. Cook for 2-3 more minutes. Do not stir excessively: move the pot by gently shaking, not with a spoon (so the fish doesn't break).

Step 8: Serve

Remove from heat and let rest for 2 minutes. Sprinkle with fresh chopped parsley. Serve in the same pot with crusty bread for dipping in the sauce.

The picada: the secret to zarzuela

The picada is what separates a zarzuela from a generic fish stew. It is a centuries-old Catalan technique that acts as a thickener, flavoring agent, and flavor enhancer all at once.

It is added at the end of the sauce's cooking (before assembling the fish) so that it integrates without losing the freshness of its raw ingredients.

Cooking time chart per ingredient

The rule: each ingredient has its moment. Adding them in the correct order ensures that everything is perfectly cooked and nothing becomes rubbery or falls apart.

What fish and shellfish to use

Zarzuela allows for a lot of flexibility, but some combinations work better:

Ideal fish

• Monkfish: the essential ingredient. Its firm flesh holds up perfectly to cooking and adds body.
• Hake: softer texture, good contrast with monkfish.
• Desalted cod: adds gelatin to the sauce, deep flavor.
• Red mullet: intense flavor, different texture.
• Sea bass or sea bream: for luxury versions.

Ideal shellfish

• Large prawns or shrimp: visual presence, flavor.
• Mussels: flavor, broth, and presence.
• Clams: excellent broth, tender texture.
• Langoustines: for the festive version.
• Squid: different texture, absorbs sauce flavor.

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Variations of zarzuela

• Luxury zarzuela: with lobster, European lobster, and langoustines. The sofrito is made with the coral from the heads. A dish costing 60-80 euros in ingredients but feeds 6-8 people.
• Economical zarzuela: monkfish, mussels, squid, and frozen shrimp. Equally delicious if the sofrito and picada are well made.
• Zarzuela with noodles: a fusion with fideuà. Thick noodles are added to the sauce before the fish and allowed to absorb the broth. More substantial.
• Baked zarzuela: the zarzuela is assembled in a baking dish, partially covered with the sauce, and baked at 200 degrees for 15-20 minutes. Different but interesting.

Zarzuela vs suquet: the differences

If you're interested in suquet, we have a complete suquet de peix recipe.

Frequently asked questions