First clean the clams and let them drain from the sand, then put them in a pan, cover with the lid and let them open.
Once opened, drain, strain the cooking liquid without throwing it, and shell them.
In the meantime, peel the prawns and cut salmon and tuna into chunks, then flour all three (keeping the prawns separated from the rest).
Chop the shallot and sauté it in a saucepan with oil, then add the floured fish (but not the shrimp) and brown it for a few minutes.
Add the prawns and deglaze with the wine: once the wine has evaporated, add the clams with the cooking liquid, season with salt and reduce the sauce.
The seafood stew is ready: complete with fresh parsley and grated lemon peel and serve immediately.
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