One-Pot Mediterranean Fish Stew (Zarzuela de Mariscos)
Mediterranean Fish stew (Zarzuela de Mariscos) is a quick and easy one-pot fish stew that embraces healthy Mediterranean ingredients. This recipe includes plenty of spices and fresh herbs, plus a generous serving of mussels and your white fish of choice. It comes together in under 45 minutes and serves 6 people. Be sure to read through the nitty gritty details for important cooking tips and ingredient purchasing advice!
Equipment
- 1 large pot with lid (12-inch / 30cm) with deep sides (4-6 inches)
- 1 medium bowl for marinating the fish
Ingredients
- 28 oz 800g Fresh white fish (we used Hake and cod fillets)
- 28 oz 800g Mussels (cleaned and beards removed)
- ½ Cup Ground Almonds
- ½ Cup Dry White Wine
- 60 ml Sherry vinegar or red wine vinegar
- ¼ Cup Extra Virgin Olive Oil
- 4 Cups 1 liter Fish Stock
- 4 Bay Leaves
- 1 Red Bell Pepper diced
- 1 Onion diced
- ½ Teaspoon Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 1 tablespoon of sweet paprika
- Large pinch of Saffron
- 6 Cloves Garlic minced
- 3 sticks of rosemary
- 14 oz 400g canned tomatoes
- 1-2 Lemons
- ¼ Chopped Fresh Flat Leaf Parsley optional for garnish
- 1 tsp Cumin
Instructions
Step 1 - Marinade the fish
- Start off by preparing a marinade for your fish. First cut your fish fillets into large chunks (around 1-2 inches is ideal) and place them in a bowl.28 oz 800g Fresh white fish (we used Hake and cod fillets)
- Add the sherry vinegar, some finely chopped rosemary, cumin, some salt, and cracked black pepper. Give everything a mix and set it aside.60 ml Sherry vinegar, ¼ Cup Extra Virgin Olive Oil, ½ Teaspoon Sea Salt, ½ Teaspoon Freshly Ground Black Pepper, 3 sticks of rosemary, 1 tsp Cumin
- In a small glass add the white wine and saffron threads. Set aside to allow the threads to bloom. We’ll use these later.½ Cup Dry White Wine, Large pinch of Saffron
Step 2 - Prepare the broth
- In a large pot, add the olive oil and diced onion and cook on medium-high heat until the onions are golden. Reduce the heat medium, add the garlic and strips of red bell pepper and let it cook until the vegetable soften.1 Red Bell Pepper, 1 Onion, 6 Cloves Garlic, ¼ Cup Extra Virgin Olive Oil
- Add the large tin of tomato, bay leaves, sweet paprika, and a stick of rosemary. Give everything a stir and simmer for 10 minutes.4 Bay Leaves, 3 sticks of rosemary, 14 oz 400g canned tomatoes, 1 tablespoon of sweet paprika
- Add the crushed almonds and season to taste. Allow to simmer for an additional 20-30 minutes with the lid on, stirring occasionally.½ Cup Ground Almonds
- Once the broth is cooked, it will be very fragrant and still quite lumpy. If you want an even consistency, remove the broth from the heat and allow it to cool before blending with a hand blender.
Step 3 - Add your fish and seafood
- First, add the stock, white wine and saffron threads and mix well with the sauce. Next, add the fish and submerge it into the sauce, then add the mussels on top. (note: If you’re using frozen fish, allow 5 minutes extra cooking time before adding the mussels).4 Cups 1 liter Fish Stock, 28 oz 800g Mussels (cleaned and beards removed)
- Add a stick of rosemary on top, cover, and simmer on high heat for 5 minutes or until the mussels open. (discard any mussels that haven't opened before serving).
Step 4 - To serve
- Right before serving, squeeze the juice from 1 lemon.1-2 Lemons
- Spoon into serving bowls and dust with some sweet paprika and a little more chopped parsley (optional).¼ Chopped Fresh Flat Leaf Parsley
