Spain on a Fork > All Recipes > Main Dishes > Mediterranean Seafood Stew – Zarzuela de Pescado
All Recipes, Main Dishes / July 15, 2017

Mediterranean Seafood Stew – Zarzuela de Pescado

– Mediterranean Seafood Stew – Zarzuela de Pescado-

Ok, so we all know that the Mediterranean diet is famous for being one of the healthiest diets in the world, but have you ever wondered why? Well as a Spaniard (ok I was born in Valencia, Spain but raised in Southern California), I can tell you exactly why.

Mediterranean Seafood Stew
In Mediterranean countries like Spain, France, Italy and Greece, fish ia HUGE part of their diet, and with good reason why, the Mediterranean is filled with an abundant amount of fish. This recipe of Mediterranean Seafood Stew is your answer to why these countries have such an amazing diet.

Mediterranean Seafood Stew
This particular dish hails from the region of Catalonia in north-eastern Spain, and you will usually find it served in streetside restaurants in Barcelona. It´s filled with fresh fish, vegetables and a touch of herbs & spices. It´s not only above and beyond loaded with flavor, but it carries a huge amount of health benefits as well.

Mediterranean Seafood Stew
Watch the video below on how to easily make this Mediterranean Seafood Stew and share the wonders of the Mediterranean diet with all of your family and friends. Salud!

Watch the Video Below on How to Make this Mediterranean Seafood Stew

Mediterranean Seafood Stew - Zarzuela de Pescado

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Cloves of Garlic
  • 1 Onion
  • 1/2 Red Bell Pepper
  • 1 1/2 Cups of Tinned Diced Tomatoes
  • 1 Tube of Squid
  • 1 Fillet of Hake (can be substituted for Halibut/Seabass/Tilapia)
  • 10 Jumbo Shrimp (peeled and deveined)
  • 8 Fresh Mussels
  • 1 Tsp Dried Thyme
  • 1 Tsp Smoked Paprika
  • 1 Pinch of Saffron in Powder Form
  • 1/2 Tsp White Sugar
  • 1 1/2 Cups Fish Broth
  • 1/4 Cup Water
  • 10 Blanched Almonds
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Fresh Parsley


  1. Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
  2. Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
  3. Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
  4. Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
  5. Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
  6. Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
  7. After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
  8. Once it begins to boil, lower the heat to a LOW heat
  9. Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
  10. After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
  11. After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
  12. Garnish with some fresh parsley and serve straight from the pan
  13. Enjoy!

Recipe Notes

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  3. jimmyb

    this was fantastic, we didnt have a red pepper, so used yellow, and skipped the almonds. we used a dozen muscles and a cod filet that was larger than the recipe called for. we served over pasta with bread and had plenty for 3 with a side of pasta in broth for a leftover. amazing!

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    • Spain on a Fork

      So happy to hear that! Much love 🙂

      06 . Feb . 2022
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  7. Laura

    What can be substituted for blanched almonds? Or could l just leave them out?

    09 . Dec . 2019
    • Spain on a Fork

      You can substitute the almonds for any other nut, it is just there to add texture, but if you want, you can leave it out, thanks for the comment 🙂 much love

      09 . Dec . 2019
  8. Cecily

    Does this really only serve 2?? It seems like quite a bit of food, if I was serving this with some fresh bread do you think I could get away with it for 4? Or should I increase it a bit?

    08 . May . 2018
    • Spain on a Fork

      It serves 2 as a main meal, but you could get away with serving 4 people this recipe, just double the shrimp and mussels, and serve it with some crusty bread like you said and a side salad.

      08 . May . 2018
  9. Mary

    This looks amazing – wonderful flavors and makes me feel the sunshine!

    26 . Dec . 2017
    • Spain on a Fork

      Thank you for your comment Mary 🙂

      26 . Dec . 2017

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