Today at Paulina Cocina, we're going to get you dancing! Fish zarzuela is a dish originating from the region of Catalonia, in northeastern Spain. Its name refers to a form of Spanish lyrical theater known as "zarzuela ." Like the latter, fish zarzuela combines different elements to create a harmonious and flavorful result.
Fish and seafood zarzuela is a type of stew. The great thing about this recipe is that we can adapt it to the season's needs. It's ideal to vary the vegetables according to the seasons to get the best out of each one, and the same goes for the fish.
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About fish zarzuela
Each region of Spain can have its own variations on fish zarzuela . For example, in Catalonia, a picada (a type of sauce) is often added to the stew, which consists of crushed almonds and garlic with fried bread. This picada is added at the end of cooking to thicken and enrich the sauce.
Some recipes, such as the Valencian fish and seafood zarzuela, may include ingredients such as cuttlefish, crayfish, octopus, or even vegetables like artichokes or green beans. It is a flavorful and aromatic dish that reflects the traditions of the Valencian region, known for its rich seafood and culinary tradition rooted in the Mediterranean.
Basic ingredients of fish and seafood zarzuela
The main ingredients of Valencian fish and seafood zarzuela typically include a variety of fish such as monkfish, hake, sea bass, turbot, and whiting, along with shellfish such as shrimp, prawns, mussels, clams, and squid. Basic ingredients include onion, garlic, tomato, red pepper, olive oil, parsley, salt, and pepper.
Fish zarzuela is an ideal dish for the holidays
The fish zarzuela recipe is a festive dish commonly associated with celebrations and special occasions in Spain. It's considered a gourmet option and is served at family gatherings, weddings, Christmas, and other important festivities.
Fish and seafood zarzuela is usually served in a large casserole dish, where the fish and shellfish are mixed with a deliciously aromatic sauce. The visual presentation of the various ingredients and colors, along with the tantalizing aroma, makes it a very appealing dish.
Another stew-style recipe that might interest you is seafood paella !
How to accompany fish zarzuela
Although fish and seafood zarzuela can be enjoyed on its own, there are several traditional accompaniments that complement it very well. These are just a few suggestions, and they can be adjusted according to personal preferences.
- Toasted bread : Toasted bread is a classic accompaniment to fish and seafood zarzuela. You can cut slices of bread and lightly toast them until crispy. Toasted bread is perfect for dipping in the savory zarzuela sauce and enjoying its delicious flavors.
- White rice : White rice is another popular accompaniment that goes very well with fish and seafood zarzuela. You can cook the rice separately and serve it on a separate plate. The rice will absorb the flavors of the zarzuela and provide a neutral, comforting base.
- Potatoes : Potatoes can also be used as a side dish. You can cut them into small cubes and cook them in the zarzuela stew along with the fish and seafood. They add extra texture and flavor to the dish.
- Steamed Vegetables : For a lighter and healthier option, you can serve the fish and seafood zarzuela with steamed vegetables. Carrots, broccoli, asparagus, or other vegetables of your choice are steamed and served alongside the zarzuela. This adds color and freshness to the dish.
- Fresh salad : If you want a refreshing accompaniment, you can prepare a fresh salad to serve alongside the zarzuela. A salad of lettuce, tomato, cucumber, and olives with a light dressing will complement the intense flavors of the zarzuela very well.
Fish and seafood zarzuela recipe
This fish and seafood zarzuela recipe is an iconic dish of Mediterranean cuisine, characterized by its abundant use of seafood and fresh ingredients… in other words, a seafood dish.
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 500g of fish fillets (e.g. hake, monkfish or sea bass)
- 250g of seafood (shrimp, prawns, mussels, clams, squid, etc.)
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 2 mature, peeled and chopped tomatoes
- 1 red pepper, cut into strips
- 1/2 cup of white wine
- 2 tablespoons of olive oil
- 1 sprig of parsley, chopped
- Salt and pepper to taste
How to make fish and seafood zarzuela
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until tender and lightly browned. Then add the red bell pepper and chopped tomatoes. Cook for a few minutes until the tomatoes have softened.
- Add the white wine to the saucepan and let it boil for a few minutes to evaporate the alcohol. Add the coarsely chopped fish fillets and seafood. Season with salt and pepper to taste. Keep in mind that seafood tends to be naturally salty, so don't overdo it.
- Reduce heat to medium-low and cook for about 15-20 minutes with the pan covered, or until the seafood is cooked and the fish is tender. Gently shake the pan occasionally to ensure all ingredients cook evenly.
- Sprinkle chopped parsley over the zarzuela before serving to add a touch of freshness and aroma. Serve hot with a side dish of choice, such as toasted bread, white rice, or steamed vegetables.