Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Zarzuela de Mariscos
A Catalan bouillabaisse of mixed shellfish and fish simmered in a saffron and tomato broth, rich with the flavours of the Mediterranean coast.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Season the monkfish chunks and prawns with salt, dust lightly with flour, and sear in olive oil in a wide cazuela until golden on all sides, then remove and set aside.
- 2
In the same pot, sweat the onion until translucent, add the garlic, then stir in the grated tomato and pimentón and cook until the sofrito reduces and darkens, about 10 minutes.
- 3
Add the squid rings and cook 2 minutes, then pour in the brandy and let it reduce fully, followed by the white wine.
- 4
Add the fish stock and saffron, bring to a simmer, then return the seared monkfish and prawns to the pot along with the mussels and clams.
- 5
Cover and cook 6-8 minutes until the shellfish open and the fish is cooked through, discarding any shellfish that stay closed.
- 6
Meanwhile, pound the toasted almonds with a little garlic and parsley in a mortar to make a picada, loosen it with a spoonful of the hot broth, and stir it into the stew.
- 7
Simmer uncovered for 2-3 minutes more to let the picada thicken the sauce, then serve hot in the cazuela with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
52/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
40 g
Protein
8 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Zarzuela de mariscos is a lavish Catalan seafood stew named after the zarzuela, a Spanish operetta full of variety, because the dish brings together a chorus of fish and shellfish in one pot. It belongs to the festive end of Catalan coastal cooking, finished with a picada of almonds, garlic, and fried bread that thickens and perfumes the broth. It is a special-occasion centerpiece meant for sharing.
Listahan note
This version stages the seafood by cooking time so nothing overcooks, and leans on a proper picada to give the broth body without flour.
Technique cues
- Add each seafood in order of how long it needs, finishing with the most delicate so everything is just done at once.
- Grind a picada of toasted almonds, garlic, and fried bread to stir in at the end, which thickens and deepens the broth the Catalan way.
- Build a slow sofrito first, since the stew's backbone is the long-cooked onion, tomato, and garlic beneath the seafood.
Kitchen flow
- Parallel prep
- Make the sofrito and the picada while you scrub the shellfish and cut the fish so assembly is fast at the end.
- Make-ahead
- Prepare the sofrito and picada a day ahead, then cook the seafood fresh just before serving.
- Leftover move
- Pick the leftover seafood from the broth, simmer the broth into a sauce, and toss it through pasta the next day.
- Cleanup rhythm
- Discard the empty shells into one bowl as you eat so the table and pot clear quickly afterward.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
firm white fish
stew anchor
Purpose: Meaty chunks of white fish hold their shape and give the stew substance among the shellfish.
Handling: Cut into large chunks and add partway through so it stays moist.
Adaptation: Monkfish, hake, cod, or halibut all work.
mussels and clams
briny shellfish
Purpose: They open into the broth and lend their salty liquor, deepening the whole pot.
Handling: Scrub and purge in salted water, discarding any that stay open.
Adaptation: Use all of one if the other is hard to find.
shrimp or prawns
sweet shellfish
Purpose: They add sweetness and color and cook in just minutes at the end.
Handling: Leave shells on for flavor or peel for ease, adding last.
Adaptation: Langoustines or crab pieces for a richer version.
almonds
picada thickener
Purpose: Ground into the picada, they body the broth and add a gentle nutty richness.
Handling: Toast and grind with garlic and fried bread.
Adaptation: Hazelnuts or pine nuts give a related result.
ripe tomato
sofrito base
Purpose: Slow-cooked, it builds the savory-sweet foundation that supports the seafood.
Handling: Grate or chop and reduce until jammy.
Adaptation: Good canned crushed tomato out of season.
dry white wine
deglaze and brightness
Purpose: It lifts the sofrito and adds the acidity that keeps a rich seafood stew lively.
Handling: Add after the sofrito and simmer to cook off the raw alcohol.
Adaptation: Dry sherry or a splash of stock with lemon for an alcohol-free version.
Technique notes
- Cook the seafood only until just set, since carryover heat in the hot broth keeps finishing it on the plate.
- Stir the picada in off direct boil so it thickens smoothly rather than seizing.
- Taste the broth before the final seafood goes in, as it is much easier to adjust salt and acid then.
Ingredient swaps
- Shellfish-free direction
- Build the stew from firm white fish and squid alone for a version without crustaceans or mollusks.
- Nut-free direction
- Thicken the picada with extra fried bread and a little toasted breadcrumb instead of almonds.
- Lower-sodium direction
- Use unsalted stock and let the shellfish liquor and tomato carry the seasoning.
Serve alongside
- Crusty bread for the broth
- Allioli
- Steamed white rice
- Simple escarole salad
- Dry Catalan cava
- Chilled Albarino
- Crisp rosado
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge for up to two days; remove the seafood from the shells first to reheat evenly. Warm gently on the stove just until hot to avoid toughening the seafood. The broth alone freezes well, so freeze it separately and add fresh seafood when serving.
Equipment
- Wide heavy pot or cazuela
- Mortar and pestle for the picada
- Fish spatula
- Ladle
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