Shannon'S Deepwater Fish Stew

• 3 -4 cups firm fish fillets, cut into bite-sized pieces (such as dolphin or wahoo)
• 2 medium onions, diced
• 5 large new potatoes or 5 large potatoes, peeled and cut into bite-size pieces (not baking potatoes)
• 1 quart Clamato juice (clam & tomato juice mixture)
• 2 tablespoons Worcestershire sauce
• 3 stalks celery, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil leaves
• 1/2 teaspoon crushed red pepper flakes, to taste (optional)
• 1/2 gallon spicy hot V8 or 1/2 gallon bloody mary mix

1. Mix all ingredients together, except fish, and bring to boil.
2. Turn to low and simmer about 10 minutes.
3. Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
4. Serve in bowls with crackers or crusty bread.
5. NOTE: Do not confuse the blue/green dolphin"fish" referred to in the Ingredients List with the"mammal" commonly called a dolphin, but is actually our friendly porpoise.

firm fish, onions, potatoes, clamato juice, worcestershire sauce, stalks celery, salt, black pepper, garlic salt, onion powder, basil, red pepper, gallon bloody mary

Taken from www.food.com/recipe/shannons-deepwater-fish-stew-54636 (may not work)