In a large saucepan, heat the butter until it bubbles. Saute the carrots, onions, leeks and celery in the butter until they turn limp.
Stir in the tomato paste, then pour in the brandy. Carefully flame the brandy and allow the flame to extinguish itself.
Pour in the white wine and bring it to a boil. Reduce by about one-fourth, then add the tomatoes and garlic. Return to a boil, cook for about a minute more, and add the chicken stock. Bring to a boil and cook for about 15 minutes.
Meanwhile, heat the 3 Tbs. butter in a skillet and, in turn, saute the shrimp, fish, and oysters. The shrimp should turn pink, the fish should turn opaque, and the edges of the oysters should curl. Take care not to overcook anything.
Add the shrimp, fish, oysters, crabmeat, and parsley to the soup and bring to a boil. Season to taste with salt, pepper, and Tabasco sauce. This dish can be served as is, with rice, or with pasta. The consistency should be like that of gumbo.