How to make
For the broth, clean the vegetables and chop them. Fry in a little olive oil for 10 minutes on low to moderate heat. Add the bones and head of the fish and the peels from the shrimp.
Pour the water, season with salt and increase the heat to maximum. A foam will start to come out that you need to skim off. After boiling for 2-3 minutes, reduce the heat again to medium and cook for 25 minutes, then strain the broth.
Chop the vegetables for the soup base very finely and fry them in olive oil and a little salt for 10 minutes or until they are soft and starting to brown. Pour the brandy and grated tomatoes and cook for another 5 minutes.
Drop the clams briefly into boiling water until they open up - this happens very quickly. Immediately remove them with a slotted spoon and separate them from the shells. Add them to the sofrito for the soup along with the peeled shrimp. You can keep a few clams or shrimp whole to garnish the soup with. I almost forgot and set aside only one mussel per serving.
Pour the strained aromatic broth and boil everything for 5 minutes, then blend until smooth.
Serve the soup hot.
Enjoy your meal!
Tip: For a thicker soup, do not add all the broth, but a little more than half. Freeze the rest and use it for another dish.
If desired, 4/5 cup (200 ml) of cooking cream can be added to the soup.
