In a large pot over moderate heat bring the tomato soup, onion, marjoram, celery, oregano, garlic, rosemary, and half the fish to a boil, and simmer for 1 hour to thicken the broth.
3 cups Tomato juice, 1 medium onion, 1/2 tsp dried marjoram, 3 ribs celery, 1/2 tsp dried oregano, 4 cloves garlic, 1/4 tsp dried rosemary, 1 lb white fish fillets
Add the remainder of the fish, mushrooms, clams, shrimp, and red wine and simmer for 10 minutes, or until the fish is firm to the touch and the clams have opened.
1 cup mushrooms, 12 large clams, 12 large shrimp, 1/3 cup dry red wine
Discard any unopened clams.
Serve in heated bowls with a sprinkle of Parmesan cheese and chopped parsley, and a lemon wedge on the side.