By Keith Floyd
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