Peruvian Seafood Soup

Ingredients:

• 230 g fillet flounders, cut into pieces
• 450 g large shrimp, heads removed, shells peeled and reserved for broth
• 1/2 medium butternut squash, peeled, seeded and diced
• 1 large yellow-skinned potato, diced
• 4 ears of corn, kernels removed, set aside for broth
• 450 g mussels, cleaned and shank removed
• 1 chili pepper, seeds removed to reduce heat
• 6 tbsp. l. olive oil
• 6 green onions, chopped
• 1/2 cup dry white wine
• 1 can (340 g) of concentrated milk
• 2 cloves of garlic
• 2 yolks, lightly beaten
• 1/4 cup chopped fresh cilantro
• Sea salt

Preparation:

1. Prepare the broth: On a cutting board, chop the garlic and chili pepper, sprinkle with salt, and crush with the flat side of a knife until smooth. Add 3 tablespoons of olive oil to a heavy-bottomed saucepan and sauté half the green onions, chopped garlic, and pepper over medium heat for 3 to 4 minutes. Add the shrimp shells and corn cobs, shucked and sauté over medium heat, stirring occasionally, until the shells are golden brown, about 5 minutes, to deepen the color of the broth. Pour in the wine and simmer for about 2 minutes. Add 6 cups of water and bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and strain the broth to remove any fish and vegetable scraps.
2. Boil vegetables in a saucepan with broth: Add the pumpkin, potatoes, and a can of evaporated milk. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 12 to 15 minutes.
3. Meanwhile, prepare the corn puree: On another burner, heat the remaining 3 tablespoons of olive oil in a shallow skillet. Add the green onions and corn and cook, stirring, for about 12 minutes. Add 1/2 cup of water and stir. Then pour the mixture into a blender, add another 1.5 cups of water and 2 teaspoons of salt, and blend until smooth. Add the corn mixture to the pan with the broth.
4. Boil seafood in soup: Add the mussels and simmer over low heat until the shells begin to open, about 4 minutes. Add the shrimp, bring to a boil, and cook, stirring, for 3-4 minutes. Once cooked, to ensure a smooth, creamy soup, slowly whisk in the egg yolks. Cover and let sit for a few minutes.
5. Remove from heat. Pour the seafood soup into a tureen and sprinkle with cilantro.