Another Kettle of Fish

DEAR SOS: I recently dined at Sisley Italian Kitchen in Sherman Oaks with some friends and ordered their cioppino. I thought it was absolutely delicious. It would be a great recipe to prepare at home.

CHRISTOPHER ROBISON

Los Angeles

DEAR CHRISTOPHER: We think so too, especially for a late supper served with crusty bread and a big, crunchy salad.

Sisley Italian Kitchen Cioppino

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes

1/4 cup olive oil

1 to 2 cloves garlic, minced

1 tablespoon minced shallot

4 medium shrimp, peeled

4 mussels

4 sea scallops

4 clams

2/3 cup clam juice

1/3 cup white wine

1 tablespoon minced fresh basil or 1 teaspoon dried

1 tablespoon minced fresh oregano or 1 teaspoon dried

Salt, pepper

2 ripe tomatoes, chopped

1/3 cup marinara sauce or tomato puree

4 slices French bread, toasted

* Heat the oil in a large soup pot over high heat. Add the garlic, shallot, shrimp, mussels, scallops and clams and saute until the shrimp turns pink, 2 to 3 minutes.

* Add the clam juice, wine, basil, oregano, salt and pepper to taste. Add the tomatoes and cover the pot. Simmer until the clams open, about 5 minutes. Add the marinara sauce and simmer 1 to 2 minutes more. Serve with the bread on the side.

4 servings. Each serving: 333 calories; 651 mg sodium; 46 mg cholesterol; 16 grams fat; 27 grams carbohydrates; 17 grams protein; 1.07 grams fiber.

Gumbo Lala

DEAR SOS: I’ve been looking for a good gumbo recipe. Can you help?

FRANK POLLARD

Atascadero

DEAR FRANK: We’ve printed Lala’s Gumbo whenever someone makes a request. It can be doubled easily, so is a great party dish. Serve it with hot cooked rice.

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Lala’s Gumbo

Active Work Time: 40 minutes * Total Preparation Time: 1 hour 30 minutes

To give this a little heat, add some hot pepper sauce to taste.

1/4 pound bacon, cut in 1-inch squares

2 pounds okra, cut in 1/2-inch pieces

2 onions, diced

2 stalks celery, diced, optional

4 cloves garlic, minced

1 (14 1/2-ounce) can whole tomatoes

3 cups boiling water

2 chicken or beef bouillon cubes

3 tablespoons flour

1 cup cold water

Salt, pepper

1 1/2 pounds shrimp, shelled, deveined and cut in 1-inch pieces

* Fry the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Drain the bacon on paper towels; pour off the drippings and reserve.

* Cook the okra in half of the reserved drippings over medium-high heat, stirring constantly, about 10 minutes. Place the okra in a pot with the bacon and set aside.

* Add the remaining drippings to the skillet and cook the onions and celery until the onions are tender, but not browned, 10 minutes. Add the garlic, mix well, then add half the tomatoes. Cook, stirring occasionally, until the tomatoes darken in color somewhat, 2 to 3 minutes. Add the remaining half of the tomatoes and simmer 5 minutes.

* Pour the tomato mixture into the pot with the okra and bacon. Add 1 cup of boiling water and mix well. Add a second cup of boiling water and 1 bouillon cube. Stir over medium heat until the gumbo comes to a boil. Add a third cup of boiling water and the remaining bouillon cube and cook 10 minutes.

* Blend the flour with the cold water until smooth. Add it to the boiling gumbo and bring the gumbo back to a boil, stirring constantly. Season it to taste with salt and pepper. Add the shrimp and simmer 5 minutes.

* Let the gumbo stand 20 minutes before serving or refrigerate it overnight and reheat.

6 to 8 servings. Each of 8 servings: 219 calories; 1,032 mg sodium; 92 mg cholesterol; 7 grams fat; 20 grams carbohydrates; 19 grams protein; 2.96 gram fiber.

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Bowls, napkins and boards from Crate & Barrel stores.