FISH SOUP LUCIANO'S STYLE

Soup - Main entree - vegetarian

1 lb mussels, cleaned
1 lb clams, cleaned
1 lb salmon, cubed
4 crab legs
1 lb baby shrimps
8 medium prawns
1/2 lb fresh cherry tomatoes, halved
25 oz strained or chopped San Marzano (or whole, peeled ones to be chopped)
4 cloves arlic
10 tbsp extra virgin olive oil
1/2 cup dry white wine
4 tbsp chopped parsley
salt, pepper (or chilli pepper flakes)

In a big skillet over medium heat, warm 4 tbsp of olive oil, add 1 clove garlic (crushed), clams and mussels and cook, covered, until they open, discard the closed ones.
Put a big saucepan over medium heat, warm the remaining olive oil and garlic, add the salmon and sautee it for a couple of minutes; put in the clams and the mussels (without the cooking water, to be carefully filtered and saved).
Add crab legs and white wine, let the alcohol evaporate; sitr and add both tomatoes, adjust with salt and pepper (or hot pepper flakes), stir and cook for about 10 minutes.
At this point put in the medium prawns, stir and cook for 5 more minutes and, after this time frame, add the baby shrimp, continue cooking for 2-3 more minutes, stirring occasionally.
If you think that the sauce is too thick, you can add a part of the cooking water you saved.
Divide into individual bowls, sprinkle with parsley and serve immediately.
Serves 4.

This soup pairs perfectly with toasted bread, ciabatta is the best one, rubbed with garlic.

This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.