Step 1

Add the butter to a 5-quart Dutch oven or similar pot over medium heat. Once the butter is mostly melted, add the onion, celery, and bell pepper; cook until the vegetables are softened but not browned, about 10 minutes, stirring occasionally. Stir in the garlic and thyme and cook 1 minute, stirring constantly.

Step 2

Add the wine and brandy, and cook until it’s mostly evaporated, about 3 minutes, using a wooden spoon to scrape up any brown bits that have formed on the bottom.

Step 3

Add the tomatoes (with juices), Tabasco, Worcestershire, sugar (or honey), Old Bay, paprika, white pepper, cayenne pepper, and bay leaves.

Step 4

Bring up to a gentle boil, cover, and cook for 5 to 10 minutes, stirring occasionally. Turn the heat down as needed so it doesn’t boil vigorously.

Step 5

Add the seafood, tucking it down in the liquid. Cover the pot, and let it cook at a gentle boil (adjusting the heat down as necessary) until the seafood is fully cooked. Don’t stir or you run the risk of breakup up the seafood. (I use large chunks of salmon and white fish and it takes about 7 to 10 minutes.)

Step 6

Turn off the heat. Add the cream, lemon juice, and parsley, stirring very gently so you don’t break up the fish too much.

Step 7

Taste and adjust seasonings to taste.

Step 8

Serve along with steamed rice and/or garlic bread, garnished with fresh parsley or thyme.