Spanish Seafood Stew
Spanish Seafood Stew, or Zarzuela de Mariscos, is a rich Catalan dish of fish, mussels, squid, and langoustines simmered in a smoky paprika broth, ready in about 50 minutes.
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Red Bell Pepper Diced
- 1 Yellow Onion Chopped
- 1 teaspoon Salt
- 2 Cloves Garlic Minced
- 500 g Squid
- ½ teaspoon Black Pepper Freshly ground
- 1 tablespoon Smoked Paprika
- 3 Small Tomatoes Chopped
- 50 ml Sherry Wine
- 2 Dried Small Chillies
- 300 ml Water
- 400 g Mussels
- 500 g Cod
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 30 g Flour
- 6 Langoustines
- 200 ml Water
- 3 Cloves Garlic
- ⅛ teaspoon Sea Salt
- Small Buch of Parsley
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the diced red pepper and sauté for about 2 minutes, just until it begins to soften. Stir in the chopped onion along with 1 teaspoon of salt, and cook for about 5 minutes until the onion turns soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
- Add the squid pieces, season with ½ teaspoon black pepper, and cook until opaque, about 3 minutes. Stir in the smoked paprika and cook for 30 seconds to release its aroma.
- Place the chopped tomatoes in a blender, blend until smooth, then add to the pot and cook until slightly thickened, about 5 minutes.
- Pour in the sherry wine and let it simmer for about 2 minutes until slightly reduced. Add the dried chilies, stirring to combine and release their flavor. Then pour in 300 ml of water and let it simmer gently for around 8 minutes to build a rich, flavorful base.
- Add the cleaned mussels and cook until they open, about 5 minutes, discarding any that remain closed.
- Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper, dust with flour, and fry in a pan with hot oil until golden on both sides, about 2 minutes per side. Add the fried cod pieces to the stew.
- Add the langoustines to a hot pan and cook until pink, about 1–2 minutes per side, then add them to the stew. Pour in 200 ml water and simmer gently for 5 minutes.
- In a mortar, crush the garlic cloves with sea salt and parsley, stir into the stew, and cook for 1 minute before serving.
Notes
Toast the Paprika Quickly: I like to cook it for just 30 seconds; any longer and it can turn bitter.
Check the Mussels: I always throw away any mussels that don’t open, just to be safe.
Fry the Cod First: I like to fry the cod so it holds together better in the stew and adds a deeper flavor.
Sear the Langoustines: Giving them a quick sear in a hot pan makes them sweeter and more flavorful when they go into the broth.
Nutrition
Calories: 433kcal | Carbohydrates: 22g | Protein: 51g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 361mg | Sodium: 1159mg | Potassium: 1390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2805IU | Vitamin C: 65mg | Calcium: 111mg | Iron: 5mg