Zarzuela de Mariscos a la Catalana (Traditional Cat

Name: Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 cups chopped onions; Salt; Freshly ground black pepper; 1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces; Spanish brandy; 1 tablespoon tomato paste; 1/2 cup dry white wine; 3 cups clam juice or seafood stock; 1/2 pound medium shrimp, peeled and deveined; 1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices; 1/2 pound angler fish fillets, sliced into 1/2-inch slices; 1/2 pound scampi, peeled; 1 dozen clams, scrubbed; 1 dozen mussels, scrubbed and debearded; 1 recipe Picada (see recipe from above); 1 tablespoon finely chopped fresh parsley leaves; Loaf crusty bread

Servings: persons

1/2 cup olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices
1/2 pound angler fish fillets, sliced into 1/2-inch slices
1/2 pound scampi, peeled
1 dozen clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 recipe Picada (see recipe from above)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread

1
In a large Dutch oven, over medium heat, add the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute until wilted.
5
Season the squid with salt and pepper.
6
Add to the onions and saute for 1 minute.
7
Remove the pan from the heat, add the brandy and carefully flame.
8
Shake the pan back and forth several times until the flame dies out.
9
Stir in the tomato paste and cook for 1 minute.
10
Deglaze the pan with the wine.
11
Add the clam juice and bring to a boil.
12
Reduce the heat to a simmer and cook for 20 minutes.
13
Season the shrimp, fish and scampi with salt and pepper.
14
Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (**they will turn pink and there tails will curl completely in).
15
Stir in the picada sauce.
16
Remove from the heat and ladle into serving bowls.
17
Garnish with parsley and serve with crusty bread.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup olive oil, 2 cups chopped onions, Salt, Freshly ground black pepper, and more.

Yes, Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions