1 c. sliced celery
1 c. chopped green pepper
2 lg. onions, chopped
2 lg. cloves garlic, minced
1/2 c. olive oil
4 c. vegetable juice cocktail
2 c. chicken broth
1 c. dry red wine
1 c. dry white wine
1/4 c. tomato paste
1 lg. bay leaf
1 tsp. basil, crushed
2 dried chilies, chopped
1/2 tsp. sugar
2 lbs. cod or sole, cut into 2" pieces
1 lbs. shrimp, shelled & deveined
2 doz. cherrystone clams, scrubbed
1/2 c. chopped parsley.

In large deep saucepan or Dutch oven, saute celery, green pepper, onion and garlic in oil until vegetables are tender. Add juice, chicken broth, wines, tomato paste, bay leaf, basil, chilies and sugar. Simmer 30 minutes.

Add fish and shrimp. Cook 5 minutes. Add clams; cook just until shells open. Ladle into soup bowls. Garnish with parsley. Serves 8.