Heat the oil in a pot large enough to hold all the ingredients. Cut the celery, onions and green pepper into 1/2-inch slices and add them to the oil with the garlic, oregano and thyme. Cook the vegetables quickly until they are barely tender. Add the tomatoes, tomato sauce, chicken and clam broths and simmer for 10 or 15 minutes. Add the wine and simmer for 5 minutes. Add the fish and bring the soup to a boil. Reduce the heat and simmer about 6 minutes. Note: This recipe can be too salty if low-salt items are not used. The clam juice alone provides plenty of salt. More salt can be added if necessary. Makes 6 generous servings. soup 7