1 tbsp olive oil, + more for garnish – optional
4 garlic cloves
2 celery stalks
1 tbsp Louisiana Hot & Spicy Dip Mix, or your favourite
3 cups Clamato® juice
1 cup red wine
2 lbs (900 g) clams or mussels
1 lb (450 g) mixed fish
1⁄4 cup chopped fresh parsley
- Heat oil in a large pot over medium heat. Add next 5 ingredients. Cook, stirring often, for 8–10 minutes, until onion is very soft.
- Pour in Clamato® juice and wine. Simmer 10 minutes, then discard bay leaves. Purée mixture, then return to pan.
- Bring to a boil, then add tomatoes and clams. Cover and simmer for 5–7 minutes, until clams open. Add fish. Remove from heat and let stand for 5 minutes to allow fish to cook through.
- Stir in parsley, if desired. Spoon into bowls and drizzle with more olive oil.