Italian-American Cioppino

Ingredients

• 1 tbsp olive oil, + more for garnish – optional
• 4 garlic cloves
• 2 celery stalks
• 1 onion
• bay leaves
• 1 tbsp Louisiana Hot & Spicy Dip Mix, or your favourite
• 3 cups Clamato® juice
• 1 cup red wine
• 2 tomatoes
• 2 lbs (900 g) clams or mussels
• 1 lb (450 g) mixed fish
• ¹⁄₄ cup chopped fresh parsley

Preparation

1. 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.
2. Pour in Clamato® juice and wine. Simmer 10 minutes, then discard bay leaves. Purée mixture, then return to pan.
3. 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.
4. Stir in parsley, if desired. Spoon into bowls and drizzle with more olive oil.