Name: Mediterranean Seafood Stew – Zarzuela de Pescado Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 Tube of Squid, cleaned and cut into small squares; 1 Fillet of Hake, chopped into 6 pieces (can be substituted with Halibut, Seabass, or Tilapia); 10 Jumbo Shrimp, peeled and deveined; 8 Fresh Mussels; 2 Cloves of Garlic, finely minced; 1 Onion, finely diced; 1/2 Red Bell Pepper, finely diced; 1 1/2 Cups Tinned Diced Tomatoes; 1 Tsp Dried Thyme; 1 Tsp Smoked Paprika; 1 Pinch Saffron Powder; 1/2 Tsp White Sugar; Sea Salt, to taste; Fresh Parsley, for garnish and paste; 1 1/2 Cups Fish Broth; 1/4 Cup Water; 4 Tbsp Extra Virgin Spanish Olive Oil (3 Tbsp for cooking, 1 Tbsp for paste); 10 Blanched Almonds

Jump to Recipe· 4.2 from 37 reviews

If you have ever dreamed of diving into a dish that bursts with vibrant flavors and transports you straight to the sunny coasts of the Mediterranean, then this Mediterranean Seafood Stew – Zarzuela de Pescado Recipe is just what your kitchen needs. It’s a delightful seafood medley simmered in a rich, aromatic broth loaded with saffron, smoked paprika, and fresh herbs. Each bite delivers the perfect balance of tender hake, sweet shrimp, briny mussels, and tender squid, all harmonizing beautifully with the bright, tangy tomato base. Trust me, this recipe isn’t just a meal—it’s a celebration of the sea’s bounty that you’ll want to share over and over again.

Ingredients You’ll Need

A close-up view of a white pan filled with finely chopped vegetables. The vegetables form two layers: the bottom layer is mostly white and light yellow pieces, while the top layer is a mix of small green, orange, and yellow bits, including some small whole cloves of garlic visible among them. The pan is placed on a white marbled surface with a hint of orange from the side of the pan visible. The colors are bright and fresh, showing rough textures of the chopped vegetables. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the long list intimidate you – these ingredients are straightforward essentials that work together to create complex layers of flavor, vibrant color, and irresistible texture in your Mediterranean Seafood Stew – Zarzuela de Pescado Recipe.

2 Cloves of Garlic: Adds a fragrant, slightly spicy depth to the base of the stew.
1 Onion: Provides sweetness and body, essential for a rich broth.
1/2 Red Bell Pepper: Delivers a pop of color and a gentle sweetness that balances acidity.
1 1/2 Cups of Tinned Diced Tomatoes: The heart of the stew’s vibrant, tangy sauce.
1 Tube of Squid: Brings a tender-but-chewy texture that complements the other seafood.
1 Fillet of Hake: A flaky, mild white fish that soaks up all the stew’s beautiful flavors—can be swapped with Halibut, Seabass, or Tilapia.
10 Jumbo Shrimp (peeled and deveined): Adds sweetness and a firm bite to the mix.
8 Fresh Mussels: Offer a briny punch and an exciting textural contrast.
1 Tsp Dried Thyme: Lends an earthy herbal hint.
1 Tsp Smoked Paprika: Introduces a subtle smoky warmth that makes the stew unique.
1 Pinch of Saffron in Powder Form: The golden magic that infuses both color and an exotic aroma.
1/2 Tsp White Sugar: Balances the acidity of the tomatoes for a harmonious sauce.
1 1/2 Cups Fish Broth: Builds a savory, oceanic base that ties the seafood and seasonings together.
1/4 Cup Water: Helps to adjust the consistency of the stew.
10 Blanched Almonds: Roasted and mashed, they add a surprising, nutty creaminess.
4 Tbsp Extra Virgin Spanish Olive Oil: The rich, fruity fat that makes everything luscious.
Sea Salt: Enhances every flavor in the pot.
Fresh Parsley: Brightens the stew with its fresh herbal notes as a finishing touch.

How to Make Mediterranean Seafood Stew – Zarzuela de Pescado Recipe

Step 1: Prepare Your Ingredients

Begin by finely mincing the garlic and dicing the onion and red bell pepper to create the aromatic base for the stew. Cut the cleaned squid tube into small squares, and chop the hake fillet into six even pieces, perfect for cooking evenly. This prep work sets the stage for a stew that’s bursting with fresh textures and flavors.

Step 2: Sauté the Squid

Heat your pan over medium heat and add 3 tablespoons of extra virgin Spanish olive oil, seasoning it lightly with sea salt once hot. Toss in the squid squares and cook for about 2 minutes until they’re tender but not overdone. Remove them from the pan and set aside – this quick step ensures the squid stays perfectly chewy without becoming rubbery later.

Step 3: Build the Flavor Base

Add the diced onion to the pan and let it cook gently for about 3 minutes until soft and translucent. Next, stir in the minced garlic and cook for another 30 seconds to awaken its aroma. Add the diced bell pepper and mix well, letting everything simmer together for about 3 minutes. This creates a fragrant base that deepens the stew’s flavor remarkably.

Step 4: Add Spices and Tomatoes

Time to bring in the herbs and spices: sprinkle in dried thyme, smoked paprika, and a pinch of sea salt. Let these mingle with the vegetables for a minute to release their essential oils. Then pour in the tinned diced tomatoes, a pinch of white sugar, and a touch more salt. Stir and let the mixture cook for about 5 minutes, thickening slightly and marrying the flavors.

Step 5: Introduce The Broth and Saffron

Pour in the fish broth and water, then add a pinch of saffron powder, which will infuse your stew with its signature golden hue and luxurious scent. Stir everything gently and turn the heat up to medium-high until the stew just reaches a boil. Once boiling, lower the heat to a low simmer to develop the flavors slowly and evenly.

Step 6: Prepare the Almond-Parsley Paste

While the stew simmers, toast the blanched almonds in a dry pan for about 4 minutes until they’re fragrant and lightly golden. Transfer them to a mortar with fresh parsley and mash until you form a coarse paste. Stir in 1 tablespoon of olive oil to bind, then fold this fragrant paste into your stew to add an unexpected velvety nuttiness and herbal punch.

Step 7: Add Seafood and Finish Cooking

After the stew has gently simmered for about 10 minutes, add the hake pieces, the cooked squid, jumbo shrimp, and fresh mussels, then cover the pan. Let it cook for about 5 minutes: the mussels will open, and the fish and shrimp will become perfectly tender. This step seals in the seafood’s natural juices and unites the flavors beautifully.

Step 8: Final Touches

Once done, remove the lid and garnish your Mediterranean Seafood Stew – Zarzuela de Pescado Recipe generously with fresh parsley. Serve it straight from the pan for a rustic, heartwarming presentation that invites everyone to dig in and enjoy the bounty of the sea.

How to Serve Mediterranean Seafood Stew – Zarzuela de Pescado Recipe

A metal bowl filled with a thick orange seafood stew with visible textures of herbs sprinkled on top. Inside the stew are two bright orange langoustines placed near the center, several pieces of white fish and scallops, and two black mussels with orange flesh inside. The bowl sits on a metal tray with a torn white baguette on the side and scattered pieces of bread near the top left. To the top right of the tray is a clear glass bottle with yellow olive oil and a green glass cup filled with olive oil. A spoon and a knife with gray handles rest on the right side of the tray. The entire setup is placed on a white marbled surface with some chopped herbs spread lightly around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the classic finish, lending a burst of color and a fresh herbal note that contrasts perfectly with the rich stew. Feel free to add a drizzle of good quality extra virgin olive oil at the table for extra richness. Some thin lemon wedges on the side can also offer a zesty brightness that awakens the palate.

Side Dishes

This stew is a star on its own, but serving it alongside a crusty Spanish bread or a warm loaf of sourdough is absolute perfection. The bread is essential for dipping into the flavorful broth. For a heartier meal, a simple green salad dressed with lemon and olive oil complements the stew’s richness without overpowering it.

Creative Ways to Present

Try serving your Mediterranean Seafood Stew in individual rustic ceramic bowls with a sprinkle of more fresh parsley on top. For a special touch, place a few extra mussels and shrimp decoratively on top of each portion. If you love a bit of heat, a few thin slices of fresh chili or a side of pickled peppers will add a surprising, fun kick.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Mediterranean Seafood Stew – Zarzuela de Pescado Recipe in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making your next meal just as delicious—if not better—than the first.

Freezing

This stew freezes well if you want to prepare in advance. Allow it to cool completely, then transfer to a freezer-safe container, leaving some room for expansion. It can be frozen for up to 1 month. Just remember that shellfish texture may change slightly, so it’s best frozen before adding mussels and shrimp if possible.

Reheating

Reheat the stew gently on the stove over low heat to avoid overcooking the seafood. Add a splash of water or fish broth if it looks too thick. Stir occasionally and heat until just warmed through. Avoid microwaving as it can toughen the fish and shellfish.

FAQs

Can I use frozen seafood instead of fresh?

Absolutely! Just make sure to thaw it completely and drain any excess water before adding to the stew. Fresh seafood is preferred for the best texture, but good quality frozen options work well, too.

Is it possible to make this stew spicy?

Yes! If you enjoy spice, add a pinch of crushed red pepper flakes or some chopped fresh chili peppers when cooking the vegetables. This will give your Mediterranean Seafood Stew – Zarzuela de Pescado Recipe a lovely warming kick.

What can I substitute if I can’t find hake?

Hake is mild and flaky, so you can swap it with halibut, seabass, tilapia, or any firm white fish you prefer. The cooking time will remain about the same.

Can I prepare the almond-parsley paste ahead of time?

Definitely. You can make the paste a day ahead and keep it refrigerated in an airtight container. Bring it to room temperature before stirring it into the stew for best results.

How do I ensure the mussels are fresh?

Look for tightly closed shells or ones that close when tapped. Avoid any with cracked or broken shells. Rinse them well under cold water before cooking to remove any sand or debris.

Final Thoughts

This Mediterranean Seafood Stew – Zarzuela de Pescado Recipe is more than just a comforting meal; it’s a culinary journey full of warm, inviting flavors that make you feel like you’re dining seaside in Spain. Whether you’re cooking for a special occasion or just craving something cozy and impressive, this stew is your answer. Don’t hesitate—gather your ingredients, simmer the magic, and savor every moment of this soul-satisfying classic!