* * *
Melt butter in a saucepan and add the shellfish. Cook for 5 minutes, mix in the tomato pure and then add the brandy and flame to burn off the alcohol.
The best way to do this safely is to pour a cap-full into a small metal ladle, heat over the stove and light with the flame of the gas or use a taper. Then pour into the cooking shellfish.
Mix in the flour and fish stock. Boil up and allow to cook for 20 minutes.
Pass through a sieve then return to the heat to reduce down.
Taste and adjust the seasoning with salt and pepper.
* * *