Early in the day, make the broth by simmering the Clamato Juice, Somerset Ridge Ruby Red Wine, extra clam juice, Seafood SoupBase, garlic and diced onion.
Simmer for at least 1 hour.
Taste to correct seasoning, adding salt and /or pepper as needed.
Cool, then refrigerate until 1 hour before serving
Bring the stockpot of broth to a boil. Check for seasoning again. Reduce to a simmer.
15 minutes before serving, add fish chunks and simmer for 10 minutes.
Add the clams and mussels and simmer covered for 5 minutes.
Next, add the shrimp, cook 5 minutes at a very low simmer.
If you are using lobster tails, add with clams.
If adding scallops, add with shrimp.
Serve in large flat bowls, making sure each serving has some of every seafood.
Garnish with chopped Italian Parsley.
Serve with lots of crusty bread and plenty of Somerset Ridge Red Wine.