Lentil Soup And Seafood

Preparation:

Preparation: Wash the clams well and leave them immersed for a few hours in plenty of slightly warm salted water. Rinse the lentils, put them in a saucepan and cover them with cold water, exceeding by two inches. Add the peeled onion, celery and carrot, then add salt, cover and cook over a moderate heat for about an hour until the lentils are tender. Scrape the mussels with a knife and scrub them with a hard brush holding them under running water. Clean the cuttlefish, discarding the bone and the contents of the bag, then peel it, wash it under running water and cut it into small pieces. Lightly heat a spoonful of oil in a large frying pan, add the mussels and clams, well rinsed, then cover and keep them on the flame until they open. Shell them and keep the liquid they will have emitted after filtering it. Heat two spoonfuls of oil in a pan and brown the peeled garlic cloves and chilli pepper, then add the cuttlefish pieces, add a little salt and cook over high heat. When they begin to take on colour, add the wine and let it evaporate before adding the tomato puree. Cover and cook for about ten minutes on moderate heat. At this point, add the cooked and drained lentils and all the liquid from the shellfish. Let everything flavor for a few minutes and, just before removing the soup from the heat, add the mussels and clams. Serve piping hot, sprinkled with chopped parsley.