Wish I'd taken photos but was super hungry! Recipe: Ingredients 800g San Marzano tomatoes (canned & peeled) 1.5 litres Vegetable stock 1 cup White wine for deglazing 2 large White onions 4 cloves of Garlic 5 dried Bay Leaves lots of Parsley and Thyme Kosher salt and pepper to taste 2x big red chillis Lots of seafood (I used King Prawns, Lobster, Crab) Some lemon Procedure Finely chop the onion, garlic and chilli and throw them into a stock pot with a couple of glugs of olive oil. Sweat them till onions are translucent (but not brown) on medium heat. In a seperate pan, bring the vegetable stock up to a hot temperature but not boiling. Throw in the sea food (shells and all), and dried bay leaves into the onions, and let them all cook so the food is the right color. When it starts to smell nice, throw in the white wine. Keep stirring to get all the frond off the bottom of the pot and incorporated into the wine. When the alcohol has evaporated, add the vegetable stock. Then, add in the tomatoes, and fine chop the parsley and thyme to add to the stew. Turn down the heat to low, and let it cook for an hour or two - until the acidic taste from the tomato dies down. Add salt and pepper to taste.