This is the delicious little recipe I made standing waist-deep (well, almost) in water at Watsons Bay, outside Doyle’s Restaurant, in Sydney. Serve it on its own.
Melt the butter in a very large deep pan and fry together the onions, carrots and celery, seasoned with a bit of salt and pepper, for about 2–3 minutes, or until they start to go golden-brown. Add the tomatoes and their juice, tomato purée, hot fish stock and bay leaves. Bring to the boil. The liquid should have a wonderful orangey hue; it shouldn’t be as thick as custard, but not thin. Tip in the Tabasco sauce, wine and all the seafood. Stir and allow to simmer gently for 20 minutes. Fish out and discard the bay leaves before serving.
© 1991 Keith Floyd estate. All rights reserved.