Search Results for: Prawns preserved
of fennel, finely chopped, fronds reserved tsp smoked paprika pinch of saffron, soaked in tbsp boiling water ml white wine ml pernod or other anise liqueur g ripe tomatoes, skinned and chopped zest and juice of ⁄ orange ml shellfish or fish stock g monkfish, cut into chunks g clams, cleaned g raw prawns
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...
https://www.knoldseafood.com/sopa-bullabesa-de-almeria-spanish-seafood-stew-recipe/