Black Lentil & Seafood Soup

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.