Ingredients
SERVES 4
– 300 g black lentils
– 500 g cleaned mussels
– 300 g squid cut into rings
– 1 garlic clove
– 400 g prawns
– 4 fillets of sole sliced
– 4 scallops shelled sliced EVO to taste
– 1 bunch of parsley chopped
– white wine
– 1 celery cut in half
– 1 carrot cut in half
– 1onion cut in half
– salt to taste
– pepper to taste
Directions
Fill half a pot of salted water and bring it to a boil along with the carrot, onion and celery. Let it simmer over low flame. In the meantime, in a covered saucepan, open the mussels, then shell them, discarding the shells and those that remain closed. Then, add the squid, sole and scallops to the broth and let sear. After 2-3 minutes collect the fish and set aside along with the mussels. Meanwhile, blanch the prawns for 2 minutes, then shell and open them. Right after, combine the prawns with the fish while adding the heads and pincers to the broth. At this point, fill a pot with half broth and half water and boil the black lentils for ab. 20 minutes. Once cooked, drain and set aside. Then, heat a little EVO in a saucepan and lightly sauté garlic. After a couple of minutes, add in the fish and keep cooking until well done, adding white wine and broth if necessary. Finally, add the lentils to the saucepan, mix well and let sit for a couple of minutes with the burner off. Garnish with a generous sprinkle of parsley right before serving.