In a medium-size stockpot, combine the oil, onions and celery. Sauté until the vegetables become translucent. Add the parsley, thyme, oregano and all the seafood. Season to taste with salt and pepper. Deglaze the bottom of the pot with the white wine.
Add the clam juice and tomatoes. Bring to a simmer. Taste for salt and pepper, adjusting if necessary. Allow soup to reduce to of its original amount, then add the potatoes. Cook until the potatoes are tender. Once again, taste for salt and pepper, adjusting if necessary.Makes 6 Source: