Sopa Bullabesa de Almería by José Pizarro's
Soak your saffron in two tbsp of boiling water, then finely chop up your onion and fennel, saving the fennel fronds for later use.
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.
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.
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).