Instructions: Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil.

Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.

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