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1 cup sliced celery
1 cup chopped green pepper
2 large onions, chopped
2 large cloves garlic, minced
1/2 cup olive oil
4 cups vegetable juice cocktail
2 cups chicken broth
1 cup dry red wine
1 cup dry white wine
1/4 cup tomato paste
1 large 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 dozen Cherrystone Clams, scrubbed
1/2 cup 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.
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