Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible dessert options too.

What is Mediterranean fish stew?

You’ll find this classic fish stew recipe up and down the Mediterranean Sea with more than a few variations from one country to the next. Perhaps the most well-known version is the French fish stew called ‘bouillabaisse’ from Marseille. 

Mediterranean seafood stew (Zarzuela de mariscos)

Zarzuela de mariscos comes from the Catalonia region along the coast of the Mediterranean Sea and it has more of a focus on using locally sourced fish and a range of seafood including shrimp (gambas), mussels (mejillones), or clams (almejas). White fish varieties are most commonly used as the main ingredient, although smoked haddock or even salmon could be used. 

Fish stew broth

Another key flavor component of the Spanish Zarzuela de mariscos is the use of a rich tomato base as the broth. This fish stew broth is more like a sauce, and is similar to a sofrito sauce, that’s used extensively in Spanish rice and noodle dishes found along the Mediterranean such as Fideua de marisco (seafood with noodles), and of course, the seafood paella (Paella mariscos). 

We’ve added a subtle hint of rosemary to this dish which pairs flavors perfectly with the rich tomato, onion, and garlic. If you’re looking for zesty alternative, use fresh cilantro, or parsley with lots of freshly squeezed lemon or lime juice. 

Does Mediterranean fish stew use only fish?

Nope, this recipe is very versatile and it’s common to add a mixture of seafood to your fish stew, although it can be with just different types of fish too. Along the Mediterranean coast of Spain, you’ll find this dish served with whatever is available seasonally. 

Depending on what seafood you use, the cooking time won’t vary much either! For this recipe, We’ve gone with two types of white fish (Cod and Hake), plus some fresh mussels. 

What seafood to use

For this recipe, we used a simple combination of white fish and some mussels. We used Hake (Meluza) and Codfish (Bacalao) as that’s locally sourced here in Spain.

Any white fish will work, but fish that are more flakey (like cod) work well as they don’t break apart too much in the stew. 

The beauty of this classic fish stew recipe is there really are no rules when it comes to what seafood to use. Clams work well, as do fresh uncooked shrimp. Using just large fish fillets also works perfectly well and allows for the soft flavors of the fish to stand out more. 

Fresh or frozen fish?

For best results, use the freshest seafood that is locally (and sustainably) sourced whenever you can. It’s always worth speaking to your local fishmonger to find what’s fresh and has come in that morning. Most supermarkets usually have a decent fish counter section these days, so be sure to ask the fishmonger for recommendations.

If you’re using frozen fish, then choose a white fish with large fillets. For this recipe, you can either thaw your fish before cooking with it, or you can add the fillets frozen and adjust the cooking time. If cooking from frozen, add around 6 minutes to the cooking time. 

Frozen fish can be thawed in the fridge overnight, or by leaving it unpackaged on the counter (at room temperature) for an hour. 

Frozen seafood

Frozen seafood can also be used. Scallops, shrimp, and clams are very easy to find frozen in supermarkets and work well in this fish stew. Fresh seafood will always taste better, so if you can source fresh seafood locally, it’s worth it!

Preparing and cooking mussels 

If you buy your mussels from a supermarket, it’s likely they’ll come ‘cleaned’ in a little mesh bag. Once you get them home, you’ll need to carefully inspect each mussel before cooking.

• Inspecting mussels: Any mussels that already have an open or damaged shell should be discarded. 
• Cleaning mussels: Some mussels will already be cleaned, but you may still find that they have some seaweed or ‘beards’ that can be removed before cooking. The easiest way to remove any grit from shells it to use a clean kitchen sponge with a coarse scrub. Steel wool also works but be careful as it can easily scratch and damage the shells if you scrub too hard. 
• Remove beards: This is the tricky part. The beard is the little bit of ‘fur’ that comes from the mussel between the two halves. The easiest way to remove it is to grab it with your fingers and wriggle it up and down the fold of mussel shells until it comes free. The beards can be quite stubborn (and slippery) so be sure to get a good grip. 

Cooking mussels: Mussels require a lot of hot steam to cook and open. Make sure your pot has plenty of liquid in it and cover the pot with a lid. It should take around 5 minutes on high heat for the mussel shells to open, although some may take a little longer. Discard any shells that have not opened before serving.

Best fish stock to use

For best results, make homemade fish stock in advance. It uses just a few easy-to-find ingredients and only takes around an hour. Of course, you can always use store-bought fish stock if you’re short on time. 

Homemade fish stock

Homemade fish stock can easily be left to bubble away on the stove while you prepare other things. When purchasing your fish, ask your fishmonger to keep the head, bones, and skin in a separate bag. You can also use the heads and peel from shrimp if you’re using those. 

Here’s what you’ll need;

• 35oz/1kg fish bones (head, skin, spine, shrimp heads, etc..)
• 1 onion (diced)
• 2 garlic cloves (crushed)
• Handful of fresh parsley (with stalks)
• 1-2 sprigs of rosemary
• 1 tablespoon of olive oil
• 8.5fl oz/250ml white wine

How to make homemade fish stock

• On medium-high heat add the olive oil, onion, garlic, and fish bones. Let cook for 2-3 minutes, stirring occasionally. 
• Add around 1 liter of water plus the herbs and white wine. Cover and bring to a boil, then turn down the heat and let everything simmer (uncovered) for around 30-40 minutes (the longer the better). 
• Remove from the heat and strain. Retain the liquid (stock) and discard the rest. 
• Homemade fish stock can be frozen and will keep up to 3 months.

How to bulk up your fish stew

Looking for a quick and easy way to bulk up this fish stew recipe? Simply add your favorite choice of root veg once the sauce and broth have been made.

Some inch-cubed potatoes, carrots, sweet potatoes, or even turnips work well, and help fill out this already tasty meal! 

Storage and freezing Fish stew

• As this dish contains fresh seafood, it’s best to consume it straight after cooking. This recipe is so good that we doubt you’ll have any leftovers! If you do, store any leftovers in an airtight container in the fridge for up to 24 hours. 
• It is not recommended to freeze fish stew as it will lose its consistency and flavor once frozen and thawed. 

Cooking Tips and FAQs 

How long does Mediterranean Fish Stew take to make?

• Prep time: 15 minutes
• Cooking time: 30-40 minutes
• Total time: 45-55 minutes

Why use homemade fish stock?

Making your own fish stock is quick and very easy to do and will have more flavor than store-bought varieties. You can easily make fish stock using the leftovers (fish heads, shrimp heads, shells) from your fish stew ingredients. 

Can frozen fish be used to make fish stew?

Yes, frozen fish is totally fine to use to make fish stew. You don’t need to thaw the fish, simply add 5-6 minutes of cooking time. 

What seafood works best in fish stew?

Raw shrimp, mussels, and clams all work great alongside white fish for a full-flavored fish stew. 

Is Fish stew spicy?

Nope, not at all. This fish stew recipe has no spice (or heat). The rich tomato sauce base has no spice element to it and only uses canned tomatoes, onion, and garlic. Spices can easily be added to this recipe with 1-2 teaspoons of chili powder or crushed chili flakes.

More Traditional Spanish Seafood Recipes

• Brothy fish stew with shrimp and rice (Arroz Caldoso de Pescado)
• Spanish seafood stew (Suquet de peix/Suquet de pescado)
• Oven baked fish casserole with romesco sauce, tomato, and garlic
• Romesco de peix (Catalan fish stew)
• Russian tuna salad (Ensalada Rusa) – one of the most famous tapas in Spain
• Spanish mussels in a rich tomato sofrito sauce
• Gambas al ajillo (sizzling Spanish garlic shrimp)