Zarzuela de Mariscos: A Spectacular Spanish Seafood Stew

Seafood Recipes

You know when you taste something from another country that is so incredible that it makes you contemplate, for a brief second, going straight to the airport and flying to that country just so you can eat it EVERY DAY?  That’s Zarzuela de Mariscos, a stupendously delicious Spanish seafood stew that is THAT good.

Now, this shouldn’t be a surprise considering that Zarzuela de Mariscos has the coolest name of any seafood stew in the world (with Marmitako, another Spanish seafood stew coming in a close second).

zarzuela de marisos (spanish seafood stew)

Say Zarzuela slowly and really emphasize that second ‘z.’ Zar-zzzzzwella! I love the way it rolls off the tongue. When a dish sounds that romantic and exotic you know it’s sure to taste even better.

What is Zarzuela de Mariscos?

Zarzuela de Mariscos hails from the Catalonia region in Spain. The Catalan seafood stew is aptly named after Zarzuela, a genre of Spanish musical theatre that blends many contrasting styles of music and dance. Mariscos simply means shellfish in Spanish. Therefore, the stew is a blend of shellfish and other contrasting ingredients. They all fuse beautifully when you throw them all together in a stew pot. And though it bears resemblance to many other Mediterranean fish stew recipes it’s those contrasting elements that make it unique. 

Its defining feature is an almond paste, mixed into the tomato-based broth, which gives the stew a richer, heartier feel than other types of Mediterranean stews like bouillabaisse.  

It’s also typically (but not always) enhanced with some type of cured pork like serrano ham or prosciutto.

Finally, it’s also usually more shellfish-rich than other seafood stews which is why it’s called Zarzuela de Mariscos as opposed to Zarzuela de Pescado, a Spanish fish stew, though there are many similarities between them. Fish can certainly be added to Zarzuela de Mariscos, and my recipe includes it, but it’s not totally necessary. 

Seafood for Zarzuela de Mariscos

You can include just about anything! The more the merrier. That said, it’s great to include a pound or two of whole clams and mussels. The liquids inside their shells, especially the clam juice from clams, really enhance the broth. I’d also recommend using whole shrimp, with both the heads and shells on, if possible. That will also add more flavor.

Here’s a list of different seafood choices you could include in any Zarzuela de Maricos recipe:

  • littleneck clams
  • Atlantic blue mussels 
  • wild Gulf shrimp
  • squid 
  • octopus
  • sea scallops
  • lobster meat 
  • crab meat
  • lean whitefish such as cod, haddock, pollock, monkfish, halibut, black sea bass, etc.
  • oily fish such as salmon, mackerel, bluefish, striped bass, etc.

At a minimum, try to include 2 different choices of shellfish and 1 type of fish.

You can also enhance the liquid base with some fish broth or fish stock (as opposed to just water). If you don’t want to make your own fish broth, Aneto Fish Broth, is a suitable store-bought substitute. My recipe includes 4 cups of fish stock which is exactly what’s included in 1 box of Aneto Fish Broth.

More Seafood Stew Recipes to Try

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What Other Ingredients Are Needed?

The rest of the Zarzuela de Marisco ingredients (and steps) are pretty straightforward for a typical Mediterranean-style seafood stew. Everything else can be easily found in your local food market. Here’s what you’ll need:

almond paste

For the Almond Paste:

  • 1 cup blanched almonds
  • 3 to 4 cloves of garlic
  • 2 cups chopped fresh parsley leaves
  • ¼ cup olive oil

For the Stew:

  • 1 TBSP olive oil
  • 1 cup cured pork such as serrano ham, prosciutto, or chorizo sausage 
  • 1 large onion 
  • 3 to 4 cloves of garlic
  • 2 TBSPs tomato paste
  • 1 14-ounce can diced tomatoes
  • ½ tsp saffron threads
  • 1 cup dry white wine
  • 2 ounces brandy, optional
  • 4 cups fish stock
  • 2 cups clam broth

How to Make Zarzuela de Mariscos

a bowl of zarzuela de mariscos, a spanish seafood stew

Once you have all the ingredients, it’s really quite easy. I can summarize the whole recipe in one run-on sentence, like so…

After preparing the almond paste, saute a finely chopped onion, several cloves of garlic, and the cured pork in olive oil over medium heat, add in a cup of dry white wine (and some optional brandy), then your tomatoes and stock, simmer it all together for 10 minutes, mix in the almond paste, and finally, add your shellfish.

Told ya! Of course, there’s a little more to it than that. See the printable recipe card below for clearer directions.

Meet You in Spain?

But remember, the essence of Zarzuela de Mariscos is the almond paste, cured pork, and shellfish. These three things create a distinctive synthesis of nutty, smoky, and briny flavors that is truly astounding and will surely stir up some passionate emotions of deep love, nourishment, and possible spontaneous travel. 

You have been warned. Make this Spanish seafood stew recipe and I’ll betcha you’re emailing me from Spain in a few days. 

Truth be told, I may just join you.

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Zarzuela de Mariscos Recipe

Zarzuela de Mariscos, a Spanish seafood stew

Zarzuela de Mariscos (Spanish Seafood Stew)

Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste.
Print Recipe Pin Recipe
CourseMain Course
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings8 servings
AuthorCraig Fear


For the almond paste:

  • 1 cup almonds blanched
  • 3-4 cloves garlic
  • 2 cups parsley loosely packed
  • ¼ cup olive oil

For the stew:

  • 1 TBSP olive oil
  • 1 cup cured pork such as serrano ham, prosciutto or chorizo sausage, diced
  • 1 large onion diced
  • 3-4 cloves garlic diced
  • 2 TBSPs tomato paste
  • 1 14-ounce can diced tomatoes
  • ½ tsp saffron threads
  • 1 cup white wine dry
  • 2 ounces brandy optional
  • 4 cups fish stock
  • 2 cups clam juice

5-6 pounds of 3-6 different types of fresh seafood of your choice such as:

  • 1 pound littleneck clams rinsed and scrubbed
  • 1 pound mussels rinsed and scrubbed
  • 1 pound shrimp deshelled
  • 1 pound squid cleaned and sliced
  • 1 pound scallops bay or sea
  • 1 pound lobster meat chopped into chunks
  • 1 pound crab meat
  • 1 pound whitefish lean, such as cod, haddock, pollock, monkfish, halibut, black sea bass, etc.

Optional seasonings, to taste

  • Fresh parsley leaves chopped
  • Lemon wedges
  • Salt and freshly ground black pepper


  • Add the saffron to the white wine and let it steep for 20-30 minutes.
  • Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don’t overblend it into a smooth paste). Set it aside.
  • Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
  • Add the brandy and white wine with saffron and simmer for about 5 minutes.
  • Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
  • Add the paste and stir it in. Simmer a few more minutes.
  • Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
  • Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 – 10 more minutes. Stir occasionally to submerge everything in the broth.
  • Ladle into individual bowls and add optional seasonings, to taste.


For a deeper almond flavor you can roast the almonds first. Simply heat a little olive oil in a pan over medium heat, add the almonds for several minutes, stirring frequently until they are lightly browned.


Serving: 1serving | Calories: 663kcal | Carbohydrates: 20g | Protein: 75g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 393mg | Sodium: 1808mg | Potassium: 1448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1529IU | Vitamin C: 35mg | Calcium: 274mg | Iron: 6mg
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Zarzuela de Mariscos: A Spectacular Spanish Seafood Stew

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.