We had a Holiday brunch this weekend with a Bloody Mary bar and had an open almost full bottles of Clamato and Vegetable juice. I decided that the Clamato should be used to make a seafood stew. I also had celery and baby carrots left over from the party so used some of them in the mix.
Again as a disclaimer I suck at measuring.
1 half large sweet onion finely diced
3 stalks celery cut in half length wise and diced fine
Clamato or Tomato juice
6 baby carrots sliced thinly
1 zucchini quartered and thinly sliced
1 can diced tomatoes
1/2 pound shrimp peeled
1 red snapper filet (or other fish)
1 pound muscles
1 pound clams
1 small pack of raw oysters
4 crab claws (get enough that everyone has one they look pretty)
Red Pepper flakes
2 cloves crushed garlic
1 cup chardonnay
Saute onions, celery and carrots in a bit of olive oil until onions start to get clear. Put in garlic and let cook til fragrant.
Put in chardonnay to deglaze pan
Add the Clamoto juice and diced tomatoes. Season broth with pepper and red pepper flakes to taste.
Chop fish filet into small squares. I left the skin on mine.Clean clams and muscles and make sure they are closed so you know they are still fresh and alive.
Pour in oysters with the broth they come in into stew.
Add other seafood but leave out the cooked claws until the end.
Bring stew back to a boil on high heat then turn off once shells have opened on clams and muscles. Should not take more than a minute.
Add crab claws.
Taste for flavor and see if you need to adjust any seasoning. You can add fresh chopped basil at this point if you would like.
Let sit a couple minutes to cool.
Put in bowl with a crab claw on top. Sprinkle with cheese.
This was served with garlic olive oil toasted on sour dough bread.