Ingredients

For the Grano:
1 purple onion, minced
2 tablespoons extra virgin olive oil
1-1/2 cups Grano or Pearled Soft White Wheat (ND)
1 teaspoon salt

For the Salad:
15 cockles, scrubbed
salt and pepper
1 cup plus 2 tablespoons extra virgin olive oil
10 mussels, scrubbed
1 cup white wine
1 lemon, sliced
1/2 pound skinless and boneless sea bass,
cut into 1" cubes
1/2 pound scallops, cut into 1" cubes
1/2 pound skinless and boneless salmon,
cut into 1" cubes
1/2 pound skinless and boneless tuna,
cut into 1" cubes
1 pound baby string beans, cooked
2 tablespoons chopped Italian parsley
juice of 2 lemons
4 cups frisée salad

Directions

Make the Grano: Cook the onion in the olive oil until translucent , about 5 minutes. Add the Grano and 12 cups water, salted as you would for pasta. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 35 minutes. Drain.

Make the salad: Soak the cockles in water to cover with 1 tablespoon of salt for 30 minutes; drain and rinse. Heat 2 tablespoons of the olive oil; add the mussels, cockles, and 1/2 cup of the wine; simmer until the shellfish open and then shell half into a bowl. Bring a pot of water to a boil. Add salt, the sliced lemon, and the remaining wine. Poach the sea bass, scallops, salmon, and tuna for 4 minutes; remove with a slotted spoon; add to the clams and mussels. Stir in the Grano, string beans, parlsey, lemon juice, remaining olive oil, salt, and pepper. Serve over the frisée on a platter.