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1
Mince the garlic and chile pepper.
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2
Sprinkle with salt and mash with the flat side of a chef's knife to make a paste.
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3
Heat 3 tablespoons olive oil in a large pot over medium heat.
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4
Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes.
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5
Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes.
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6
Add the wine and cook until almost evaporated, about 2 minutes.
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7
Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes.
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8
Strain the broth and return to the pot; discard the solids.
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9
Meanwhile, heat a large skillet over medium heat.
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10
Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes.
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11
Add 1/2 cup water and stir, scraping the pan with a wooden spoon.
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12
Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth.
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13
Add the pureed mixture to the pot with the broth.
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14
Add the squash, potato and evaporated milk to the pot.
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15
Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
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16
Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes.
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17
Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes.
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18
Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes.
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19
Season with salt and top with the cilantro.
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20
Photograph by Anna Williams
