Prawns Easy

Sopa bullabesa de almeria

Name: Sopa bullabesa de almeria
Yield: 4
Ingredients: Olive oil, for frying; 1 onion, finely chopped; 1 fennel bulb, finely chopped, fronds reserved; 2 tsp smoked pimentón (smoked paprika); Pinch of saffron, soaked in 2 tbs boiling water; 200ml white wine; 50ml Pernod or other anise liqueur; 300g ripe tomatoes, peeled and chopped; Finely grated zest of ½ orange; Juice of ½ orange; 200ml shellfish or fish stock; 400g monkfish, cut into chunks; 400g clams, cleaned; 500g uncooked prawns, shells on; Crusty bread, to serve

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https://healthimprovements.info/recipes/sopa-bullabesa-de-almeria/ivfpo6qv — Sopa bullabesa de almeria

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by José Pizarro

Apr 29, 2019

“The name of this dish comes from the bouillabaisse of Marseille, a delicious fish stew. Play around with different fish and seafood, according to the season – fresh and seasonal will always make a superior soup. In some areas, restaurants serve this with alioli or mayonnaise.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

Olive oil, for frying
1 onion, finely chopped
1 fennel bulb, finely chopped, fronds reserved
2 tsp smoked pimentón (smoked paprika)
Pinch of saffron, soaked in 2 tbs boiling water
200ml white wine
50ml Pernod or other anise liqueur
300g ripe tomatoes, peeled and chopped
Finely grated zest of ½ orange
Juice of ½ orange
200ml shellfish or fish stock
400g monkfish, cut into chunks
400g clams, cleaned
500g uncooked prawns, shells on
Crusty bread, to serve

Method

1.

Pour olive oil into a large frying pan over medium heat and gently cook the onion and fennel for 15 minutes or until softened. Add the pimentón and saffron with its liquid, then add the wine and Pernod and allow to bubble for 1-2 minutes.
2.

Add the tomato, 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 minutes, then add the clams and prawns and cook for a further 2-3 minutes, until the prawns are pink and the clams are open (discard any clams that have not opened). Scatter with the reserved fennel fronds and serve with crusty bread.