Cooking time: About 10 minutes
At Doyle's, there is also another version with shellfish or fish that is made in the same way, except without flour. It is then ladled into big deep plates and sprinkled with bread crumbs that have been browned under the salamander for a few minutes.
You can replace seafood (crab, scallop and shrimp) by 1 kg thick fish fillets, boned and skinned and chopped into bite sized pieces
- Place celery, onion and capsicum in a large heavy based saucepan and fry in the butter until soft. Add the seasonings including sugar and Tabasco sauce, mix together and cook for a few minutes.
- Add the fish stock and cook for 5 minutes. Add the fish, simmer gently for 5 minutes.
- Pour the mixture into a shallow oven proof dish and put the bread crumbs on top. Sprinkle with cheese, dot with butter and place under a hot grill to brown. Sprinkle with parsley and paprika and serve.
An original idea from Doyles Restaurant à Sydney
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