Catalonia · Spain
Zarzuela de Mariscos
This lavish Catalan seafood stew is named after the zarzuela, a Spanish musical-theatre form, because of its colorful medley of ingredients. It combines fish, prawns, mussels, clams and squid in a tomato, garlic and wine broth, often finished with a picada of almonds and saffron.
Approximate, per 1 large bowl (~400g). Values vary by recipe and portion.
Where it comes from
This lavish Catalan seafood stew is named after the zarzuela, a Spanish musical-theatre form, because of its colorful medley of ingredients. It combines fish, prawns, mussels, clams and squid in a tomato, garlic and wine broth, often finished with a picada of almonds and saffron. It arose in Barcelona's coastal restaurants as a celebratory dish showcasing the day's catch.
Where to eat Zarzuela de Mariscos
0 restaurants worldwide serve it.
The variants
Con langosta
Deluxe version featuring lobster or spiny lobster as the centerpiece.
Con picada
Thickened with the classic Catalan picada of fried bread, almonds and garlic.
Suquet de peix
Related lighter Catalan fisherman's stew with potatoes and fewer shellfish.
Con brandy flambeado
Flambéed with brandy for extra aroma before the broth is added.
Cook it yourself
- Zarzuela de Mariscos
Zarzuela is Catalonia's grand seafood stew, a colourful medley of fish and shellfish simmered in a saffron-tinged tomato broth and thickened at the end with a fragrant almond picada. It is festive cooking meant for a crowd and a bottle of wine.