Ingredients:
- 3 c. tomato juice
- 1/2 c. onion, chopped
- 1/2 c. celery, sliced thin
- 1 tsp. garlic powder
- 1/4 tsp rosemary
- 1/4 tsp. marjoram
- 1/4 tsp. oregano
- 1/2 lb. fresh fish, boned
- 1 c. fresh mushrooms, sliced
- 1/4 c. red wine
- 6 clams in the shell
- 6 lg. shrimp in the shell
- 1/2 lb fish chunks, bite sized
- 2 t. parmesan cheese, grated
- 6 parsley sprigs
- 6 lemon wedges

Preparation:
Place tomato juice in a kettle and bring to a simmer.
Add onion, celery, spices and boned fish to the kettle and simmer for an hour to thicken broth.
Add the mushrooms, wine, shrimp, clams and fish chunks and reheat. The seafood may be cooked or raw. If it is raw, simmer until just cooked. If the seafood is cooked, simmer briefly to cook the mushrooms.
Serve the cioppino in heated bowls, topped with a sprinkle of cheese, a wedge of lemon and a sprig of parsley.

Note: This is a revised version of an old Oaks/Palms favorite. It is an excellent way to use left over fish, and even folks who are not fond of seafood like it. Since few people eat the recommended two to three servings of fish per week, give this recipe a try and increase your weekly seafood consumption.