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Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew) Recipe

Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)

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Average Rating:

Total Reviews: 4

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  • on December 25, 2011

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    This was fantastic. I added a pinch of saffron while the broth was simmering, and just toasted the bread, then took off the crusts. Not sure hazelnuts are worth the trouble - could try doubling the almonds - it definitely benefits from the texture of the nuts in the picada.

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  • on June 07, 2010

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    Zarzuela de Mairiscos is just one of the delicious memories that I hold dear from my backpacking days in Spain...just closed my eyes, and it all tasted like 20 odd years ago...delicious! Even non-seafood eaters loved it when I made it recently.

    All we needed was a small restaurant in the Mountains, with a view of the Mediterranean...and a slight sunburn...ah...

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  • on May 07, 2010

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    Really, really great, all the men loved it, none of the women liked it, fortunately the 6 appetizers and salad had already satiated their hunger. Also made my own fish stock.

    Will definitely make this often, just won't invite the women

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  • on January 02, 2005

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    This was my first "Zarzuela de mariscos"
    It was so easy to make and it came out so delicious that I am still in shock. my husband and our friends were delighted.

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