Zarzuela seafood and fish stew from Catalonia

A rich and hearty Mediterranean seafood stew with its roots in Catalonia, Spain. It´s filled with fresh seafood and fish, vegetables and a touch of herbs & spices from our Fish Seasoning.


1 carrot, peel and julienne
1 celery stick, peel and julienne
15 cm leek, peel and julienne
2 cloves of garlic, minced
1 onion, peel and julienne
1 long Red Bell Pepper, sliced
2 sweet tomatoes, chopped
1 tbsp tomato puré
3 dl white wine
1,5 cup fish broth
300 g fresh calamares, cleaned and cut in 3 cm pieces
10 jumbo shrimps, whole
10 blue mussels, cleaned with shells
10 blanched almonds
2 tbsp olive oil
10 blanched almonds grind into a paste
3 tbsp Fish Seasoning
Fresh parsley for garnish

Prepare all vegetables, and cut a clean the calamares into small squares.
Divide the fish into 8 pieces.
Heat a large deep cast iron pot into medium heat and add some extra virgin olive oil to the pan.
Let the vegetables blanch ( except the tomatoes) in the olive oil and stir for 5 minutes.
Add the chopped tomatoes and tomato puré and let simmer for another 5 minutes.
Add white wine and stock.
Add calamares, fish, shrimps and blue mussels let simmer slowly with lid on for 8 minutes until mussels are all opened.
Add the grind almond paste, a dash of olive oil  and Fish Seasoning and let simmer on low heat for another 3 minutes.
Garnish with parsley and serve with fresh bread.