Ingredients

• 1 kg clams
• 600 g pin squid
• 350 g red mullet
• 300 g cod
• 250 g spelled flour
• 250 g peeled datterini tomatoes
• 2 celery stalks
• half fennel
• fresh fennel
• bicarbonate
• vegetable broth
• White wine
• extra virgin olive oil
• salt
• pepper

For the recipe of fish broth with spelled pods, purge the clams in the fridge, in water and salt, for 1 hour, changing the water after 30 '. Meanwhile fillet the red mullet and cod and cut the pulp into small pieces, keeping bones and heads aside; clean the pin squid. Clean the celery and fennel and cut them into pieces; chop 2 sprigs of fennel with their stalks. Brown the celery, fennel, bones and fish heads for 4-5 'in a saucepan with a drizzle of oil, then add the peeled datterini tomatoes, half a liter of vegetable broth and half of the chopped fennel; continue cooking for another 15 ', then filter the soup.

Open the clams in a pan covered with a high flame, adding a drizzle of oil, half a glass of white wine and the remaining chopped fennel, then peel them, filter the cooking liquid and add it to the soup. Bring the broth to a boil and cook the red mullet and cod for 5 '; turn off, add clams and squid and cover. Mix the spelled flour with 100 g of water, 20 g of oil, 5 g of salt, a pinch of baking soda and a generous ground pepper, until a homogeneous mixture is obtained.

Divide the dough into 8 parts and roll them out into thin sheets, with the help of a rolling pin. Place 4 sheets on a baking tray lined with parchment paper, season with a drizzle of oil and salt; sprinkle them with water, cover them with the other 4 sheets, joining the edges; add a drizzle of oil, a little salt and ground pepper; bake at 220 ° C for 10 minutes. Serve the fish broth, accompanied with the spelled wafers.