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Zarzuela de Pescado - Spanish Seafood Soup Recipe


12 oz. white fish fillet,
10 oz. squid, cleaned and diced,
15 shrimp, peeled and deveined,
20 fresh mussels, cleaned,
1 1/2 litres fish stock,
375 gr. can crushed tomatoes,
1 medium onion, chopped,
1/2 cup sliced fennel,
4 cloves garlic, crushed,
1 pinch saffron threads,
5 oz. dry white wine,
4 Tbsp. olive oil,
1 tsp. paprika,
1 pinch chili flakes,
salt and pepper to taste,
chopped fresh parsley to taste.


Cut the white dish to about 1-inch cubes. In a saucepan bring the fish stock with the saffron to a boil. Add the white fish, fennel and squid and simmer for 10 minutes. In a large skillet heat the olive oil and brown lightly the onion and garlic. Add the shrimp, mussels and paprika and saute until the mussels open up. Add the chili flakes and deglaze with the white wine. Add the crushed tomatoes and bring to a boil. Pour the content from the skillet in the saucepan with the fish stock and bring to a boil. Simmer for 5 minutes more and serve. Sprinkle the seafood soup with chopped parsley and serve some crusty bread on the side.

The Zarzuela de Pescado is a Catalan stew-like seafood soup with fish and crustaceans and resembles the French bouillabaisse and the Italian cioppino.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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