Ingredients for 2 people:
- 500 ml water
- 250 g shrimp tails
- 300 g mussels
- 480 g clams
- 480 g asparagus
- 1/2 carrot
- 1/2 onion
- Toast as needed
- Extra virgin olive oil as needed
- 1/2 garlic clove
- Chives to taste
- Parsley to taste
- Salt and pepper as needed
PREPARATION
- Clean the shrimp tails and boil the shells for half an hour with 500 ml of water, the carrot, onion, parsley and pepper.
- Clean the asparagus and blanche for 10 minutes in salted boiling water. Drain and cut the tenderest part. Meanwhile, toast slices of bread in a pan with extra virgin olive oil.
- Toss the garlic in the pan with a drizzle of extra virgin olive oil and the parsley. Add the clams and mussels and allow them to open. When most are open, remove from the heat and shell them. Set aside 4 whole clams and 6 whole mussels.
- Strain the fish broth and put back on the heat, adding the shrimps. After 10 minutes add the asparagus and the shelled clams. Adjust with salt and remove from the heat. Meanwhile, chop the parsley and chives. Serve the soup with croutons, the whole clams and mussels and chopped herbs.