Sopa Bullabesa de Almería by José Pizarro's

Press GO to unleash the MOB step by step feature.

Step 1.

Soak your saffron in two tbsp of boiling water, then finely chop up your onion and fennel, saving the fennel fronds for later use.

Step 2.

Pour a generous glug of olive oil into a large frying pan over a medium heat and whack in your fennel and onion chunks. Cook these gently, stirring occasionally, for 15 minutes until softened.

Step 3.

Add in your pimentón and saffron along with it’s water, then add in the in the wine and pernod. Leave this to bubble for a couple of minutes, and soak up the delicious smells.

Step 4.

Peel and chop your tomatoes, zest and juice your orange, then add this all to your frying pan along with the stock. Have a taste to test your seasoning, then bring this all to a simmer.

Step 5.

Chop your monkfish into chunks. Add these chunks to the pan, then cook for a further 4 minutes before chucking in your clams and prawns. Leave this to cook for another 3 minutes until the prawns go a lovely pink and the clams open up (some won’t, but don’t stress, just discard them).

Step 6.

Scatter your fennel fronds over this, and serve with crusty bread to soak up the lovely broth. Gather your MOB round and tuck into this rich and simple feast.

Feel free to substitute the seafood when they’re out of season for more seasonal catches!

Be sure to check out José’s gorgeous book, ‘Andalusia’, for more delicious recipes from southern Spain.

Be flexible with your seasoning- taste as you go, and adjust accordingly.

1 Onion
Bulb of Fennel
2 Tsp Smoked Pimentón de la Vera
Pinch of Saffron
200ml White Wine
50ml Pernod (or any Anise Liqueur)
300g Ripe Tomatoes
Half an Orange
200ml Shellfish or Fish Stock
400g Monkfish
400g Clams, Cleaned
500g Raw Prawns, Shell On
Salt
Pepper
Olive Oil