Spanish Zarzuela de Mariscos – Catalan Seafood Medley

A luxurious seafood stew from Catalonia, Zarzuela is made with a medley of shellfish and fish in a saffron-tomato-white wine sauce, often served at special occasions.

Ingredients (Serves 4):

* 200g shrimp
* 200g mussels
* 200g clams
* 300g firm white fish (hake, monkfish)
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 tomatoes, peeled and chopped
* 100ml white wine
* 1 pinch saffron threads
* Olive oil, salt, pepper, parsley

Instructions:

1. Sauté onion and garlic in olive oil. Add tomatoes and saffron, cook until thickened.
2. Pour in white wine and simmer.
3. Add fish, then mussels, clams, and shrimp. Cover and steam until shellfish open and fish is cooked.
4. Season and garnish with parsley. Serve with toasted bread.

Catalan Tip:
For extra richness, blend a paste of almonds and garlic (picada) and stir in before serving.