Step 1

Prepare the Seafood Stock: Warm the olive oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery, and sauté for 15 minutes, or until lightly browned. Add the garlic and cook for 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If needed, add water or wine to make up the difference.

Step 2

Prepare the Seafood: Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

Step 3

Sauté the Vegetables: In a heavy-bottomed pot, melt the butter over medium-low heat. Add the carrots, onions, celery, potatoes, and corn, and sauté for 15 minutes, or until the potatoes are barely cooked, stirring occasionally.

Step 4

Create the Roux: Add the flour, reduce the heat to low, and cook, stirring often, for 3 minutes to form a roux.

Step 5

Add the Seafood Stock: Add the Seafood Stock and bring to a boil.

Step 6

Cook the Seafood: Add the seafood, reduce the heat, and simmer uncovered for 7 to 10 minutes, until the fish is just cooked.

Step 7

Finish the Chowder: Add the heavy cream, if desired, and the parsley. Season with salt and freshly ground black pepper to taste, and serve.