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24 Mar 2021

José Pizarro’s sopa bullabesa de Almería, from his book Andalusia

José Pizarro’s sopa bullabesa de Almería, from his book Andalusia
Andalusia by José Pizarro (Hardie Grant, £26) Photography: Emma Lee

Serves: 4-6
Takes: 20 mins

olive oil, for frying
1 onion, finely chopped
1 bulb of fennel, finely chopped, fronds reserved
2 tsp smoked pimentón de la Vera, or smoked paprika 
pinch of saffron, soaked in 2 tbsp boiling water 
200ml white wine
50ml Pernod or other anise liqueur
300g ripe tomatoes, skinned and chopped
½ orange, zested and juiced 
200ml shellfish or fish stock
400g monkfish, cut into chunks
400g clams, cleaned 
500g raw prawns, shell on 
crusty bread, to serve


  1. Pour the olive oil into a large frying pan set over a medium heat and gently cook the onion and fennel for 15 mins until softened. Add the pimentón and saffron (with its soaking liquid), then pour in the wine and Pernod and bubble for 1-2 mins. 
  2. Add the tomatoes, orange zest and juice and stock. Check the seasoning and bring to a simmer. 
  3. Add the monkfish to the pan and cook for 3-4 mins, then add the clams and prawns and cook for a further 2-3 mins until the prawns are pink and the clams are open (discard any clams that haven’t opened). Scatter with the reserved fennel fronds and serve with the crusty bread. 

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