Christmas Shellfish Soup

• 1 onion
• 1 leek
• 1 carrot
• peppercorns
• bay leaves
• monkfish bones
• salt
• water
• 1 onion
• 1 pepper
• 1 leek
• 1 tomato
• 1 pepper choricero, just the flesh, or any sweet pepper
• 1 tablespoon flour
• 1 monkfish tail, chopped
• 7 ounces large shrimp peeled
• 2 calamari clean and finely chopped
• 5 1/4 ounces clams
• parsley

1. Fry the onion, leek, carrot, a few peppercorns, bay leaf, and monkfish bones in oil. Add salt.
2. Once golden brown, add water, remove the foam and let it simmer for 30-40 minutes.
3. Finely chop the onion, pepper, leek, and grate the tomato. Saute over low heat, then add the choricero pepper flesh and a tablespoon of flour to thicken.
4. In another saucepan, cook the pieces of monkfish tail, the peeled shrimp, the finely chopped calamari, and clams for a couple minutes until golden brown. After this time, add these to the vegetables and add enough fish fume to cover.
5. Cook for 15 minutes, add some parsley and serve. For a more flavorful soup, prepare one day before serving.

onion, leek, carrot, peppercorns, bay leaves, monkfish bones, salt, water, onion, pepper, leek, tomato, pepper, flour, shrimp, calamari clean, clams, parsley

Taken from www.yummly.com/recipe/Christmas-Shellfish-Soup-627157 (may not work)