Fish zarzuela is the marine stew par excellence of Catalonia, whose name evokes Spanish opera due to its richness of ingredients. It is cooked on the Mediterranean fishing boats with the catch of the day. It has been a festive dish for family gatherings on the Catalan coast since the 19th century.
Mediterranean
Fish zarzuela
Catalan fish zarzuela with monkfish, hake, shrimp, mussels and clams.
- Spain
- Main course
- Light
- High protein
- medium-high
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 14 g
- Sodium 720 mg
Story behind the dish
Preparation
Fish zarzuela is a Spanish preparation with high difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of monkfish in pieces.
- Have ready: 300 g of hake in pieces.
- Have ready: 200 g of peeled shrimp.
- Have ready: 200 g of cleaned mussels.
- Have ready: 200 g of clams.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Open steamed mussels and clams; reserve the strained liquid and…
Open steamed mussels and clams; Reserve the strained liquid and the seafood. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Sauté onion and garlic in oil; add paprika
Sauté onion and garlic in oil; Add paprika, tomato and cook for 15 minutes.
-
Add white wine
Add white wine, broth and seafood liquid; boil gently for 10 minutes.
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First add the monkfish and hake; cook 8 minutes
First add the monkfish and hake; cook 8 minutes.
-
Add shrimp
Add shrimp, mussels and clams; cook 3 more minutes without boiling hard.
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Serve in a clay pot with minced garlic.
Serve in a clay pot with minced garlic, parsley and fried bread on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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