DinnerMain Course

Zarzuela de Mariscos

Name: Zarzuela de Mariscos
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 1 pcs green bell pepper diced; 400 g crushed tomatoes; 120 ml dry white wine; 500 ml fish broth; 0.5 tsp saffron threads steeped in 2 tbsp hot water; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper freshly ground; 200 g cod fillet cut into 2-inch pieces; 250 g shrimp peeled and deveined; 500 g mussels scrubbed and debearded; 500 g clams scrubbed; 200 g calamari cleaned, cut into rings; 0.25 cup fresh parsley chopped; 4 pcs lemon wedges

Zarzuela de Mariscos is a vibrant Spanish seafood stew, rich with a variety of shellfish and fish in a flavorful tomato and pepper-based sauce. It's a celebratory dish, perfect for sharing, offering a taste of the Mediterranean coast.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 499 kcal

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
1 pcsgreen bell pepper, diced
400 gcrushed tomatoes
120 mldry white wine
500 mlfish broth
0.5 tspsaffron threads, steeped in 2 tbsp hot water
1 tspsmoked paprika
1 tspsalt
0.5 tspblack pepper, freshly ground
200 gcod fillet, cut into 2-inch pieces
250 gshrimp, peeled and deveined
500 gmussels, scrubbed and debearded
500 gclams, scrubbed
200 gcalamari, cleaned, cut into rings

garnish

0.25 cupfresh parsley, chopped
4 pcslemon wedges

Equipment

large pot · knife · cutting board

The method

Step by step

1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic, red bell pepper, and green bell pepper; cook for another 5 minutes until vegetables begin to soften.
About 5 min
4
Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
About 3 min
Cook’s note: This deglazing step adds a lot of flavor to the sauce.
5
Add the crushed tomatoes, fish broth, steeped saffron threads, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
About 5 min
6
Reduce the heat to low, cover, and let the sauce simmer for 15 minutes to allow the flavors to meld.
About 15 min
7
Gently add the cod fillet pieces into the simmering sauce. Cook for 5 minutes.
About 5 min
Cook’s note: Be careful not to break up the fish pieces.
8
Add the shrimp, mussels, clams, and calamari to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened.
About 7 min
Cook’s note: Discard any shellfish that do not open.
9
Taste and adjust seasoning as needed.
10
Ladle the Zarzuela de Mariscos into shallow bowls. Garnish with fresh parsley and serve immediately with lemon wedges.

Per serving

Nutrition

78%Score

Calories: 498.7kcal
Protein: 66.9g
Carbs: 26.7g
Fat: 12.6g
Fibre: 3.9g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Zarzuela de Mariscos in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.