Sopa bullabesa de Almeria (Spanish seafood stew) recipe
Four to six
Olive oil, for frying
1 onion, finely chopped
1 bulb of fennel, finely chopped, fronds reserved
2 tsp 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
Zest and juice of ½ orange
200ml shellfish or fish stock
400g monkfish, cut into chunks
400g clams, cleaned
500g raw prawns, shells on
Pour the olive oil into a large frying pan over a medium heat and gently cook the onion and fennel for 15 minutes, until softened.
Add the paprika and saffron with its soaking liquid, then pour in the wine and Pernod and bubble for one to two minutes. Add the tomatoes, orange zest, juice and stock. Check the seasoning and bring to a simmer.
Add the monkfish to the pan and cook for three to four minutes, then add the clams and prawns and cook for a further two to three 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.
Recipe from Andalusia by José Pizarro, published by Hardie Grant (£26). Order your copy frombooks.telegraph.co.uk