Seafood Soup (Sopa de Marisco)

1. In a large pot with 2.75 quarts of boiling water, season with salt.
2. Add the monkfish and shrimp and cook for 7 minutes.
3. After 7 minutes, remove the monkfish and shrimp and let them cool.
4. Add the mussels to the water and cook until they open.
5. Once the mussels are open, remove them and let cool.
6. Peel the shrimp, reserving the shells and heads.
7. Clean the monkfish by removing the skin and bones, and shred it.
8. Remove the mussels from their shells and set them aside.
9. Add the shrimp shells and heads back to the water and let them boil for 5 minutes.
10. After 5 minutes, strain the broth.
11. In a large pan, heat the olive oil and sauté the onion, garlic, carrot, tomatoes, and chili pepper.
12. Stir well and let it cook down until soft.
13. Add the tomato paste to the sauté and mix.
14. Add the strained broth, reserving a bit to mix with the cornmeal.
15. Let the broth simmer for 10 minutes.
16. Dissolve the cornmeal with some of the reserved broth.
17. Blend the soup using an immersion blender and add the cornmeal mixture.
18. Stir and bring to a boil.
19. Add the brandy, clams, monkfish, mussels, and shrimp meat.
20. Cook until the clams open.
21. Once the clams are open, add the coriander, stir, and turn off the heat.

Recipe & Photo Credit: Sabor Intenso