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.