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Fish, European

Catalan Zarzuela with Fish and Shellfish

Zarzuela is a Catalan fish and shellfish stew with monkfish, mussels and shrimp simmered in a saffron tomato sauce. It serves 4, takes 60 minutes, rates medium difficulty, and costs about €5.20 per person. The key to getting it right is the picada of crushed almonds, which thickens the sauce without cream, and keeping the shellfish cooking time short so it stays tender.

For a celebration dinner, Catalan zarzuela, a cassolette of monkfish, mussels and shrimp in a saffron tomato sauce, with grilled bread.

Catalan Zarzuela with Fish and Shellfish
Total time
1 h
Difficulty
Medium
Cost per person
€5.20
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Zarzuela brings together the mild sweetness of monkfish, the briny flavor of mussels and the firm bite of shrimp in a saffron spiked tomato sauce. The picada of almonds and garlic, stirred in at the end, gives this sauce a velvety texture without a drop of cream. It's a generous dish, meant to be served in wide shallow bowls with grilled bread for mopping up the sauce.

This is a dish for a Sunday or a dinner that calls for something special, when you want to impress without spending the whole day in the kitchen. It needs a bit of attention when the shellfish go in, but everything else comes together ahead of time. Plan it for guests who genuinely like fish and shellfish, it's not the easiest recipe to get kids excited about.

The ingredients

4 people

Fish counter

  • Monkfish, cut into chunks 600 g
  • Raw shrimp 300 g
  • Mussels 1 kg

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Ground almondsoften in the pantry 30 g
  • Saffronoften in the pantry 1 pinch
  • Dry white wineoften in the pantry 15 cl
  • Fish stockoften in the pantry 30 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 4 cloves
  • Parsley 1 bunch

Bakery

  • Country bread 8 slices

Allergens Fish, Shellfish, Mollusks, Gluten, Tree nuts

The step by step recipe

  1. Scrub and rinse the mussels. Make the picada by crushing two garlic cloves with the almonds, saffron and a splash of stock.

    Discard any open mussels that don't close when you tap them, before cooking.

  2. Sauté the onion and remaining garlic, both minced, in the oil, add the tomatoes and let it reduce into a sauce. 12 min

    A thick sauce holds up better once the fish goes in.

  3. Deglaze with the white wine, pour in the stock, add the monkfish and let it simmer gently. 8 min

    Don't stir, just tilt the pan to mix without breaking up the chunks.

  4. Add the shrimp and mussels, cover and cook until the shells open, then stir in the picada. 8 min

    Take it off the heat as soon as the mussels open, any longer and they turn tough.

  5. Toast the bread, scatter parsley over the dish and serve in shallow bowls.

    Rub the bread slices with a garlic clove, they'll season the sauce as you dip them in.

Our tips to get it right

  • Pick up very fresh monkfish and ask your fishmonger to remove the gray membrane, it can turn bitter when cooked.
  • Check the mussels before cooking, discard any that stay open after a sharp tap.
  • Make the picada ahead and keep it chilled, it blends into the sauce more smoothly when added at room temperature.

The variations

  • Swap the monkfish for cod or sea bream chunks, the cooking time stays the same.
  • For a shellfish free version, double the amount of fish and skip the mussels and shrimp, the sauce stays just as flavorful.
  • To save time, use a bag of frozen mixed seafood that's already peeled and cut the shellfish cooking time in half.

What to serve it with

  • Grilled country bread rubbed with garlic
  • A glass of dry white wine
  • A simple green salad

Storage

Store leftovers in a sealed container in the fridge for up to 1 day, shellfish doesn't hold up well any longer than that. Freezing isn't recommended since mussels and shrimp turn rubbery once thawed. Reheat gently over low heat, without letting it boil, so the fish doesn't overcook.

Questions about this dish

Can I make the tomato sauce ahead of time?

Yes, make the tomato sauce and the picada the day before and keep them chilled. On the day, you just need to reheat the sauce and cook the fish and shellfish in it.

What if I don't have almond flour?

You can crush blanched whole almonds yourself or use ground hazelnuts instead. The picada will be a bit coarser but will still thicken the sauce the same way.

How do I know when the mussels are done?

Mussels are ready as soon as they open, usually after 3 to 5 minutes covered. Discard any that stay closed after cooking, they aren't safe to eat.

Is saffron essential to this recipe?

Saffron gives zarzuela its golden color and signature aroma, and it's hard to truly replace. A pinch of turmeric can mimic the color but won't bring the same flavor.

How long does it take to make a Catalan zarzuela with fish and shellfish?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Catalan zarzuela with fish and shellfish?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Catalan zarzuela with fish and shellfish cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks, gluten, tree nuts. Always check the labels of the products you buy.

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