It is summer and it is hot, but we can still enjoy a first course that is moist and full of flavour! Today we propose our Emmer Corallini in a super nutritious and truly delicious summer soup. You can serve it hot but on the hottest evenings it is also perfect just warm.
Ingredients (serves 4)
500 g clams
500 g mussels
8 mantis shrimp
8 king prawns
4 small mullets
2 tub gurnards (4 if they are small)
1 medium sized sea bass
About 200 grams of monkfish
300 g datterini tomatoes
1 vine tomato
1 spring onion
1 glass of white wine
Fresh herbs of your choice
Salt, pepper, extra virgin olive oil
First fillet the fish and prepare the broth by putting all the bones, the aromatic herbs and a chopped tomato in a small pan. Cover with water and let it cook for at least an hour.
Meanwhile, place the clams in a large pan, cover them with water and half a glass of white wine and cook with the lid on over high heat. After a few minutes they will open up, turn off the heat. Shell more than half of the clams and set them aside. Repeat the same operation with the mussels. Filter the cooking water from both molluscs and set it aside.
In a non-stick frying pan, sear all the fish fillets and shrimp with a bit of oil one after the other until they are more or less half cooked: remove them from the pan and place each in a cup hermetically sealed with the film so that they continue to cook in their steam gently.
Meanwhile, boil the water for the pasta.
When the fish broth has acquired the desired flavour, strain it, put it back on low heat and keep it warm.
Sauté the finely chopped spring onion, the blanched and peeled datterini tomatoes and the cleaned broad lobsters in a pan with a little oil. Gradually add the hot fish broth and the cooking waters of the shellfish (do not add much of them if they are too salty), then the fennel and other herbs, as you please.
Meanwhile, put the pasta into boiling salted water. After about 7 minutes, drain the Corallini and add them to the soup to which you have also added pieces of fish, mussels and clams. Serve hot or let it cool a bit.