This is a Spanish fish stew, similar to bouillabaisse in Southern France and Cioppino in California.

• In a large pot, sweat the onion and garlic in olive oil for 3 minutes. Stir in the tomato purée, add the tomatoes, and cook until soft. Add the brandy and cook until dry. Add the white wine and reduce by half.

• Add the clam juice, chicken broth, pepper, pimentón, and parsley. Cook until the liquid has reduced by a third. Remove parsley from the broth and season it with salt to taste.

• Bring the bouillon to a simmer, cut the fish into large chunks, and add them to it. Cut the lobster tail through the shell into 1-inch pieces. Add the lobster, shrimp, mussels, and clams to the pot. Cook until the mussels and clams open.

• Stir in the Aioli-Romesco and serve hot with toasted bread slices.

Aioli-Romesco . . . . . . . . . . . . . . . . . . . . . . . .

Combine 2 garlic cloves, 1 egg yolk, 1 roasted red bell pepper, 1 tablespoon lemon juice, ¼ teaspoon smoked paprika (pimentón), 2 tablespoons almonds, and 2 thin slices of bread in a food processor. Process until smooth and then pour in ½ cup olive oil in a stream with the machine running. Season with salt and pepper to taste.