Home / Recipes / Zarzuela


Ingredients (4 People):

4 slices of monkfish

4 slices of scorpion fish

4 slices of grouper

4 slices of hake

4 small or 2 medium cuttlefish

2 medium calamari

4 Dublin bay prawns

4 prawns

16 rock mussels

16 clams

2 large onions

3 cloves of garlic

4 ripe tomatoes

1 small green pepper

1 small red pepper or half a large one


½ glass of dry white wine

½ glass of brandy

1 l. of fish stock




Black pepper

For the spicy sauce

A fistful of almonds

1 garlic clove

8 threads of saffron Safrà del Montsec dried in the oven


Toasted bread


In an earthenware casserole or frying pan, fry successively, turning only once, the monkfish, scorpion fish, grouper and hake, seasoning and coating in flour previously. Remove and put to one side.

Clean the calamari and cuttlefish and cut them, one in slices and in the other in cubes. Fry them a little together with the Dublin Bay prawns and prawns in the oil used previously. Remove and put to one side.

Meanwhile, in a pot place the mussels and clams with ¼ cup of water. Leave them to open and put to one side.

In the same casserole where you have fried the fish, make a concentrated sauce base with the onion, garlic, peppers and a laurel leaf, sauté a few minutes and add the grated tomatoes, without skin or seeds. Add the wine and brandy, leave 3 minutes so that it reduces, add half of the stock and leave to cook for 5 minutes. After, grind the sauce base and pass it through a fine sieve so that the sauce is fine.

Place the fish in a very large casserole, making sure the pieces do not overlap. Add the rest of the stock and when it starts boiling, add the fine sauce with the sauce base and lower the flame.

Meanwhile, make a spicy sauce base with the saffron, garlic, parsley, almonds and toasted bread. Before pouring it into the frying pan with the fish, dissolve with a little of the sauce.

Finally, add the mussels and clams, cover and leave to cook together for 5 more minutes. Gibe the casserole a little shake, add salt to taste, turn off the stove and sprinkle a little chopped parsley over the fish. The zarzuela is now ready to serve!

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Did you know...

The saffron comes from Asia Minor and there are data that used it 2,000 years B.C?

Did you know...

In Spain it was introduced by the Arabs between the 8th and 10th centuries. From the beginning its main use was culinary, something that spread throughout all Mediterranean countries

Did you know...

Catalonia was the gateway of saffron to the Iberian Peninsula, and it was the first region of Spain that, during the Middle Ages, cultivated and exported the first saffron recognized for its excellent quality

Did you know...

The magnificent properties of saffron make it a versatile spice used in different fields? In addition to gastronomy, saffron is currently used in medicine, cosmetics and perfumery

Did you know...

The saffron have a great source of vitamins that help improve the quality of life? It has been shown to even have beneficial effects in the fight against degenerative diseases such as Alzheimer's and multiple sclerosis

Did you know...

To get 1 kg of saffron, do you need about 200,000 flowers? The flower, which lasts only one day, has inspired numerous mythological tales, legends that have been born in the oldest civilizations.

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