Leave clam in salt water (15g of salt with 500g of water) for at least 1 hour
Wipe dry the fish fillet before applying salt, paper and olive oil. Leave it for at least 30 mins before cooking
Chop up the vegetables
Stir fry the onion until it turns transparent
Add fennel
Followed by garlic
Add white wine, cook for 5 mins (Optional)
Add some salt and pepper before putting tomato
Stir fry the tomato until it turns into paste
Add 1000ml of boiled water
Boil for 10 mins
Add clam
Turn the heat to mild once most of the clam open, then put the fish fillet
Make sure the fish is covered by soup and cook it until medium well
Add asparagus, cook it for 2 mins in mild heat
Taste the soup then add salt and pepper as preferred
Add lemon
Sprinkle the fennel leaf on the soup. Voil
