1 pound halibut, bass fillets or other firm white fish
1 pound jumbo shrimp
2 pounds lobster tails, split
- Tourists robbed, beaten downtown ‘afraid to go back’ to Seattle
- Animated map: How the wildfires in North Central Washington have grown over time
- Steve Sarkisian was reimbursed by Washington for hefty alcohol bills
- Seahawks safety Kam Chancellor holdout FAQ
- Why did the Mariners’ season go terribly wrong?
Most Read Stories
2 pounds clams or mussels in shells
4 cups canned tomatoes
1 cup chopped onion
½ cup chopped green pepper
2 cups Clamato juice
1 cup Chianti
1 cup water
2 teaspoons garlic salt
2 bay leaves
½ teaspoon basil, oregano or Italian seasoning
1. Cut fish in 2-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.
2. Put tomatoes and liquid in a large soup kettle, break up with a spoon. Add onions, peppers, Clamato juice, wine, water and all seasonings.
3. Simmer, covered for 20 minutes. Add fish and lobster, cover and simmer for 10 more minutes. Add shrimp and simmer five more minutes or until shrimp is pink. Take care not to overcook. Add the clams, cover and simmer for approximately five minutes or until the clams open. Discard any that do not open.
4. Serve in large bowls, shells included.
The Baltimore Sun