Spanish Seafood Stew (Zarzuela de Mariscos)
Spanish seafood stew, or Zarzuela de Mariscos, combines squid, mussels, golden cod, and seared langoustines in a smoky tomato-sherry broth. A crushed garlic-and-parsley finish adds brightness, and the stew is ready in about 50 minutes.
Ingredients
- 3 tablespoon extra virgin olive oil plus more for frying
- 1 red bell pepper diced
- 1 yellow onion chopped
- 1 teaspoon salt
- 2 cloves garlic minced
- 500 g squid cut into pieces
- ½ teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 3 small tomatoes chopped
- 50 ml sherry wine
- 2 small dried chiles
- 300 ml water
- 400 g mussels cleaned
- 500 g cod cut into pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 30 g flour
- 6 langoustines
- 200 ml water
- 3 cloves garlic
- ⅛ teaspoon sea salt
- 1 small buch fresh parsley chopped
Instructions
- Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 red bell pepper, diced, and cook for 2 minutes. Stir in 1 yellow onion, chopped, and 1 tsp salt, then cook for 5 minutes until soft and translucent. Add 2 cloves garlic , minced, and cook for 1 minute.
- Add 500 g squid and season with ½ tsp freshly ground black pepper. Cook for 3 minutes, until opaque. Stir in 1 tbsp smoked paprika and cook for 30 seconds, taking care not to let it burn.
- Blend 3 small tomatoes, chopped, until smooth, then pour them into the pot and cook for 5 minutes, until slightly thickened. Add 50 ml sherry wine and simmer for 2 minutes. Stir in 2 small dried chiles and 300 ml water, then simmer gently for 8 minutes to build the tomato-sherry broth.
- Add 400 g mussels, cleaned, cover, and cook for about 5 minutes, until they open. Discard any mussels that remain closed.
- Season 500 g cod with ½ tsp salt and ¼ tsp ground black pepper, then coat lightly with 30 g flour. Heat a little extra-virgin olive oil in a separate pan and fry the cod for about 2 minutes per side, until golden. Transfer it gently to the stew.
- In the same hot pan, sear 6 langoustines for 1–2 minutes per side, until pink. Add them to the stew with 200 ml water and simmer gently for 5 minutes.
- Crush 3 cloves garlic , ⅛ tsp sea salt, and 1 small buch fresh parsley, chopped, in a mortar until combined. Stir the mixture into the Spanish seafood stew, cook for 1 final minute, and serve hot.
Notes
Protect the Paprika: I cook the smoked paprika for only 30 seconds before adding the tomatoes. Leaving it over the heat for longer can make the broth taste bitter.
Help the Cod Hold Together: Coat the cod lightly rather than heavily with flour. Frying it until golden helps the pieces keep their shape after they enter the stew.
Prepare the Seafood First: Have the cleaned mussels, cod, and langoustines ready before starting. The final stages move quickly, and unnecessary delays can overcook the seafood.
Keep the Final Simmer Gentle: Once the fried cod and seared langoustines enter the pot, avoid a hard boil. Gentle heat protects their texture and prevents the cod from breaking apart.
Nutrition
Calories: 433kcal | Carbohydrates: 22g | Protein: 51g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 361mg | Sodium: 1231mg | Potassium: 1391mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2826IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 5mg
