Zarzuela de Mariscos: A Symphony of Spanish Seafood Delight

Zarzuela de Mariscos, also known as Zarzuela of Shellfish, is a traditional Spanish seafood stew that originates from Catalonia. This dish harmoniously combines a variety of seafood with rich flavors from tomatoes, peppers, and aromatic herbs. It’s a true feast for the senses, perfect for special occasions or a gourmet meal at home.

Ingredients ###
– 1 lb (450g) white fish fillets (such as cod or halibut)
– 1 lb (450g) mussels, scrubbed and de-bearded
– 1 lb (450g) clams, scrubbed
– 1/2 lb (225g) squid, cleaned and cut into rings
– 1/2 lb (225g) shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 4 garlic cloves, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 4 large tomatoes, chopped (or one 14.5 oz can of diced tomatoes)
– 1/4 cup dry white wine
– 1/2 cup fish stock (or clam juice)
– 1 teaspoon smoked paprika
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped for garnish

Instructions ###

1. Prepare the Seafood: Rinse all seafood under cold water. Make sure clams and mussels are scrubbed clean and discard any with broken shells or that do not close when tapped.

2. Cook the Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 5 minutes.

3. Add the Peppers: Stir in the diced red and green bell peppers. Continue cooking until the peppers begin to soften, about 3 more minutes.

4. Tomatoes and Spices: Add the chopped tomatoes (or canned tomatoes) to the pan. Mix in the smoked paprika, soaked saffron (including the water), and bay leaf. Cook, stirring occasionally, for about 10 minutes, allowing the flavors to meld together.

5. Simmer with Wine and Stock: Pour in the white wine and fish stock, bringing the mixture to a simmer. Allow it to cook gently for 5 minutes, reducing the liquid slightly.

6. Add the Seafood: Nestle the fish fillets, shrimp, squid, mussels, and clams into the sauce. Cover the pan and cook for 5 minutes.

7. Finish and Serve: Once the mussels and clams have opened and the fish and shrimp are opaque and cooked through, season the stew with salt and pepper to taste. Discard any mussels or clams that did not open during cooking. Garnish with freshly chopped parsley and serve immediately with crusty bread for dipping.

Enjoy your Zarzuela de Mariscos – a delightful and flavorful Spanish seafood symphony!