Seafood Soup Recipe with Fregula - Great Italian Chefs

Ingredients

• 300g of semolina flour
• 100g of water
• salt
• 600g of rock fish, a mixture such as red mullet and scorpion fish, gutted
• 4 red prawns
• 16 mussels
• 16 clams
• 4 squid, or cuttlefish
• 1 bunch of basil
• 1/4 garlic clove, minced
• 1 tbsp of chopped flat-leaf parsley
• 1 lemon, zested
• 1 orange, zested
• 1 lime, zested
• extra virgin olive oil
• freshly ground black pepper
• 20 cherry tomatoes
• 1 onion, diced
• 1/2 carrot, diced
• 1/2 stick of celery, diced
• 1/2 leek, diced
• 3 garlic cloves, chopped
• 1/2 bunch of flat-leaf parsley, chopped
• 150ml of dry white wine
• 1 tbsp of tomato paste
• 1 bunch of mixed herbs, such as bay, basil, thyme and wild fennel
• 2kg ice cubes
• crusty bread, such as ciabatta or a baguette, thinly sliced