Jim Reichenberg of Rockville, Md., wrote for help locating a recipe that he said ran many years ago in The Baltimore Sun for cioppino, a seafood stew that was developed in the late 1800s by Portuguese and Italian fishermen who settled in San Francisco.
He said he made the dish several times and that it was “the best thing I have ever eaten.” Unfortunately, he lost the recipe and has never been able to duplicate it. Aside from the traditional ingredients like fish, crab, clams and shrimp, the recipe called for Clamato juice in the base. He said the dish took several hours to make, “but oh, was it worth it.”
We searched The Sun’s archives and the closest recipe we found was for a streamlined cioppino made with Clamato juice that originally ran in January 1974 in a column called the Slim Gourmet written by Barbara Gibbons. Despite its reputation as a complicated dish, this tasty fish and shellfish stew is pretty easy to make.
The trick is using the highest-quality seafood. I wouldn’t attempt this stew unless I had access to fresh fish and shellfish. As Gibbons points out, it is a great dish for the calorie-conscious and is excellent for serving a crowd.
Kathy Blair from Somerset, Ky., is looking for a recipe she clipped years ago from a magazine for a meatloaf that, after it was mixed, was rolled flat, about an inch thick, and then mashed potatoes and celery leaves were spread over it. This was all rolled up like a jellyroll and baked. After baking and cooling a little you could slice the meatloaf. She said the flavor was unique because of the celery leaves.
Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email firstname.lastname@example.org. Names must accompany recipes for them to be published.
Makes 8 servings.
1 lb halibut or bass fillets or other firm white fish
1 lb jumbo shrimp
2 lbs lobster tails, split
2 lbs clams or mussels in shells
4 C canned tomatoes
1 C chopped onion
1⁄2 C chopped green pepper
2 C Clamato juice
1 C Chianti
1 C water
2 tsp garlic salt
2 bay leaves
1⁄2 tsp basil, oregano or Italian seasoning
If frozen, have all the seafood defrosted. Cut fish in two-inch chunks. Remove legs from shrimp and peel if desired (leaving shells on adds more flavor). Split the lobster tails as you would for broiling.
Put tomatoes and liquid in a large soup kettle, break up with a spoon. Add onions, peppers, Clamato juice, wine, water and all seasonings.
Simmer, covered for 20 minutes. Add fish and lobster, cover and simmer for 10 more minutes. Add shrimp and simmer another 5 minutes or until shrimp is pink. Take care not to overcook. Add the clams, cover and simmer for approximately 5 minutes or until the clams open. Discard any that do not open.
Serve in large bowls, shells included.