Product story

Sopa bullabesa almeriense

Monkfish, white prawns and shellfish in a coastal soup that found a place in the capital

A soup of monkfish, white prawns and clams associated with fishing neighbourhoods. Around the 1970s it became visible on city restaurant menus under a name inspired by Marseille bouillabaisse.

Seafood soup Almería coast and city · fishing tradition and 1970s restaurants

Back to the notebook

Monkfish, white prawns and shellfish speak of the Almería coast under a name that looks towards Marseille.

History and origin

Monkfish, white prawns and shellfish in a coastal soup that found a place in the capital

Sopa bullabesa almeriense brings monkfish, white prawns and clams together in a seafood broth. Local accounts link it with fishing neighbourhoods and catches left when boats returned, a memory of everyday cooking rather than a proven date of origin.

Around the 1970s it took a recognisable place on city menus. Its name refers to Marseille bouillabaisse, while the Almería pot speaks through species from its own coast. The broth unites sweet prawn, meaty monkfish and shellfish flavour.

When to taste it

It may appear year-round depending on the catch and the restaurant menu. Served piping hot, it is especially inviting on cool days by the sea.

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Where to find it

Fish restaurants in Almería city
Neighbourhoods and tables connected with fishing tradition
Coastal eating houses that prepare fish and seafood soups

Ways to enjoy it

Toasted bread for the seafood broth
A dry white wine with the prawns and shellfish
A light salad before the soup