Soup of clams, Norway lobsters and mullets

Ingredients for 4 persons

• 160 g of Norway lobsters
• 20 clams
• 4 mullets
• 2 cloves of garlic
• a bunch of parsley
• 10 cl of brandy
• 4 crostini bread
• Extra Virgin Olive Oil
• salt, pepper of Mulinello
• a tomato cut into thin strips, pepper and a bunch of parsley for garnishing

Preparation

Let the clams clean in cold salted water for about one hour. Eviscerate the mullets, remove the scales and cut the fish in peaces taking care to leave whole fillets.
In a frying pan, prepare a floor frying with few oil a clove of whole garlic; eliminate the latter as soon as it becomes golden. Add the clams, the chopped parsley and sprinkle with brandy. Cover and let the clams open at lively fire.
Remove the molluscs and filter the cooking liquid. Prepare the soup heating four tablespoons of oil and a clove of whole garlic in a saucepan, add the mullets, the lobsters, the clams and cover with the filtered cooking liquid of the molluscs.
Tune the taste and let the soup boil for a few minutes, then remove the garlic. Divide the mullet fillets, clams and Norway lobster in four dishes. Sprinkle with the hot soup and accompany with slightly toasted crostini bread.
Garnish with some peaces of tomatoes, chopped parsley and a pinch of pepper.