1 c. sliced celery
1 c. chopped green pepper
2 lg. onions, chopped
2 cloves garlic, minced
1/2 c. olive oil
4 c. vegetable juice cocktail
2 c. chicken broth
1 c. red wine
1 c. white wine
1/4 c. tomato paste
1 bay leaf
1 tsp. basil
1 lb. cod cut into 2 inch squares
1 lb. shrimp, shelled
2 doz. cherrystone clams
parsley

In large, deep saucepan, saute celery, pepper, onion and garlic in oil until tender. Add vegetable juice, chicken broth, wine, tomato paste, bay leaf, basil. Simmer 30 minutes.

Add clams. When they begin to open, add shrimp and cod. Cook until done, about 5-10 minutes. Ladle into bowls, garnish with parsley. Serve with bread.

Serves about 6.