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Recipe for Zarzuela de Mariscos (Inspired by Luis Herrera, 1950)

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Recipe for Zarzuela de Mariscos (Inspired by Luis Herrera, 1950)

Zarzuela de Mariscos is a traditional Spanish dish, particularly popular along the Mediterranean coast. This dish primarily originates from the Valencia region, although it is also common in other coastal areas such as Catalonia and the Balearic Islands. Zarzuela de Mariscos is a rich and flavorful seafood stew made with various types of fish, seafood, vegetables, and spices.

While this dish is consumed in several coastal regions of Spain, its popularity and origins lie in Mediterranean areas, where seafood is abundant.

Origin and History of Zarzuela de Mariscos

The first written mention of zarzuela de mariscos dates back to the early 20th century. Although there are oral versions and recipes passed down through generations, there is no precise date for the first "codified" recipe of zarzuela.

However, one of the earliest known written references to this dish is from 1894, in the cookbook by José Álvarez titled "La cocina práctica". This book is one of the first sources where zarzuela de mariscos is mentioned as a traditional Spanish dish, although the recipe had already been deeply embedded in popular culture for some time. It was only in the 20th century that zarzuela de mariscos began to be widely documented and shared in cookbooks and culinary publications, especially due to the growing popularity of Mediterranean cuisine and seafood-based dishes.

Thus, while versions of the dish existed long before its written mention, it wasn’t until the late 19th century that it was officially recorded in Spanish culinary literature.

Zarzuela de mariscos does not have a strictly codified recipe, as each region or chef can add their personal touch, but there is a traditional version that is generally followed. Here is a classic recipe for zarzuela de mariscos, which can be adapted according to local ingredients or personal preferences.

Key Culinary Sources:

  • "El libro de cocina" (1929) by Juan de la Mata: In this work, de la Mata provides a more detailed version of zarzuela de mariscos, with more precise instructions on preparing the sauce with tomatoes and wine, and using various types of fish and seafood. He also emphasizes the importance of cooking the ingredients properly to ensure the sauce is rich and flavorful.

  • "La cocina moderna" (1950) by Luis Herrera: This classic Spanish cookbook presents detailed versions of many traditional dishes, including zarzuela de mariscos. Herrera offers a more refined recipe by using modern cooking techniques while still respecting the basic elements of the dish: fresh fish, seafood, white wine, and spices like paprika and saffron.

  • "La cocina española" by Salvador Gallego: Salvador Gallego also published several cookbooks where he codified traditional Spanish recipes. In these books, zarzuela de mariscos is often described as a typical dish for celebrations and family meals. The recipe includes a thick sauce made from tomatoes, garlic, peppers, and spices, with a wide variety of seafood.

Recipe Evolution

The recipe for zarzuela de mariscos has continued to evolve according to regional preferences and modern influences. Some versions have added ingredients like almonds to thicken the sauce, while others have incorporated vegetables like leeks or carrots to enrich the flavors. Starting in the 20th century, zarzuela was also adapted in gastronomic restaurants, where chefs emphasized more precise cooking techniques, refined presentation, and sometimes even the personalization of seafood depending on the season.

Today, every chef and family may have their own version of zarzuela, but the base generally remains the same: a seafood stew with a flavorful sauce, often accompanied by rice or bread to fully enjoy the sauce.


Zarzuela de Mariscos Recipe (Inspired by Luis Herrera, 1950)

Ingredients:

  • 500 g white fish (hake, cod, monkfish, etc.), cut into pieces
  • 500 g assorted seafood (shrimp, mussels, squid, clams, etc.)
  • 2 ripe tomatoes, peeled and finely chopped (or 1 can of peeled tomatoes)
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 150 ml dry white wine (a good light wine, such as Albariño or Manzanilla)
  • 250 ml fish stock (or fish broth)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sweet paprika
  • A pinch of saffron (optional but traditional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon fresh parsley, chopped (for garnish)

Preparation:

  1. Prepare the ingredients:

    • Cut the fish into regular-sized pieces.
    • Clean and prepare the seafood (peel the shrimp, clean the shells of the mussels and clams, and slice the squid into rings).
    • Finely chop the onion, garlic, bell pepper, and tomatoes. If using canned tomatoes, make sure to crush them well.
  2. Sauté the onion and garlic:

    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté gently until tender and translucent, without allowing them to brown.
  3. Add the tomatoes and bell pepper:

    • Add the chopped tomatoes and diced red bell pepper. Cook for about 10 minutes, until the tomato forms a thick sauce. Stir regularly to prevent it from burning.
  4. Incorporate the white wine and broth:

    • Deglaze the pot with the dry white wine. Let it reduce by half for a few minutes.
    • Add the fish stock, tomato paste, paprika, and bay leaf. Stir well and let it simmer over low heat for 15-20 minutes for the sauce to concentrate and become flavorful.
  5. Add the fish and seafood:

    • Add the pieces of fish into the sauce and let them cook for about 10 minutes.
    • Then, add the seafood (shrimp, mussels, squid, etc.). Cover the pot and let it cook for another 5-7 minutes, until the seafood is cooked through and the mussels and clams have opened.
  6. Finish and serve:

    • Remove the pot from the heat and discard the bay leaf.
    • Adjust the seasoning with salt and pepper if necessary.
    • Sprinkle with fresh parsley before serving.

Tips:

  • For a creamier sauce, you can add a little heavy cream or butter at the end of the cooking.
  • Saffron, while optional, is a key ingredient to add color and unique flavor to the dish. If you don’t have it, you can use a little food coloring to achieve the typical golden color of zarzuela.
  • Zarzuela de mariscos can be served with white rice or toasted bread to fully enjoy the rich sauce.

This recipe is true to the spirit of Luis Herrera's cooking and represents a rich, flavorful dish of traditional Spanish cuisine, but with modern techniques for the best possible result.

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