Classic Spanish Seafood Stew | A Timeless Recipe from Barcelona Spain
This authentic Spanish seafood stew, known as Zarzuela de Pescado y Mariscos, is a celebration of Mediterranean flavours. Originating from Barcelona, this dish combines tender white fish, mussels, and prawns in a rich, saffron-infused broth. The slow cooker method allows the aromatics and spices to meld beautifully whilst keeping the seafood tender and moist. Perfect for entertaining or a special family dinner, this stew is served in bowls with crusty bread to soak up every delicious drop
Watch: Classic Spanish Seafood Stew | A Timeless Recipe from Barcelona Spain
Original recipe video — click to play
Original method: 45 minutes
Ingredients
Base & Aromatics
- 60 ml olive oil
For browning vegetables
- 200 g onions, finely diced
- 4 cloves garlic cloves, minced
- 150 g red peppers, diced
Spices & Flavouring
- 1 g saffron threads, bloomed in warm broth
Bloom in 120 ml warm broth before adding
- 1 tbsp sweet smoked Spanish paprika
- 1 tsp sea salt
Adjust to taste
- ½ tsp black pepper, freshly ground
Stock & Liquid
- 800 ml fish broth or stock
Good quality fish stock for best flavour
- 150 ml dry white wine
Seafood
- 400 g white fish fillets (cod, hake, or sea bass), cut into large chunks
Add in final 30 minutes on High
Skinless and boneless
- 400 g mussels, cleaned and debearded
Add in final 20 minutes on High
Discard any that don't open after cooking
- 300 g king prawns, peeled and deveined
Add in final 15 minutes on High
Leave tails on if preferred
Garnish
- 30 g fresh parsley, finely chopped
Stir in just before serving
- 1 loaf crusty bread, sliced
For serving
Toasted if desired
Method
- 1
Heat the olive oil in a large frying pan over a medium heat. Add the diced onions and sauté until softened and translucent, about 5 minutes.
~5 minsTip: This builds the flavour base for the stew
- 2
Add the minced garlic and diced red peppers to the pan. Cook for a further 3–4 minutes, stirring occasionally, until the peppers begin to soften.
~4 mins - 3
Stir in the sweet smoked Spanish paprika and cook for 1 minute until fragrant. Be careful not to burn the paprika.
~1 min - 4
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
~2 mins - 5
Transfer the cooked vegetables and wine mixture to your slow cooker.
~2 mins - 6
Bloom the saffron threads by placing them in a small bowl with 120 ml of warm fish broth. Let steep for 5 minutes, then add this to the slow cooker along with the remaining fish broth.
~5 minsTip: Blooming saffron releases its colour and flavour
- 7
Stir in the sea salt and black pepper. Cover the slow cooker and cook on Low for 6 hours or High for 3 hours.
Tip: The base broth will develop deep, complex flavours during this time
- 8
After the base cooking time, switch the slow cooker to High if using Low. Add the white fish chunks and stir gently. Cook for 15 minutes.
~15 minsTip: Fish cooks quickly; do not overcook or it will become tough
- 9
Add the cleaned mussels and peeled prawns. Stir gently to combine. Cook for a further 10–15 minutes until the mussels open and the prawns turn pink and are cooked through.
~12 minsTip: Discard any mussels that do not open
- 10
Taste the stew and adjust the seasoning with additional salt and pepper if needed. Stir in the fresh parsley just before serving.
~2 mins - 11
Ladle the seafood stew into bowls and serve hot with slices of crusty bread on the side.
~5 minsTip: Bread is perfect for dipping in the fragrant broth
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can prepare the base (through step 7) up to 8 hours ahead. Store it in the slow cooker set to Keep Warm, or refrigerate and reheat on High before adding the seafood. Always add the fish, mussels, and prawns fresh on the day of serving to ensure they are tender and perfectly cooked
Comments
No comments yet — be the first to share your experience!