Zarzuela

• 15 m inutes
• 2 garlic (cloves minced)
• 1 clams well scrubbed
• 1 steam seafood separately until just (cooked)
• 350 ml clam juice
• 300 gr italian tomatoes coarsely (plum chopped)
• 250 gr shrimp (raw)
• 240 ml water
• 210 gr fish fillet chunks (cut into)
• 180 gr onion (finely chopped)