1 tbsp. olive oil
1 lg. onion, chopped
3 cloves garlic, minced
1 med. green pepper, cut in strips
1 (15 oz.) can stewed tomatoes
1 can condensed chicken broth
3/4 c. dry white wine
3/4 c. bottled clam juice
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. red pepper flakes
8 clams or mussels, in the shell, scrubbed
1/2 lb. haddock, halibut or cod, cut in bite size pieces
1/2 lb. peeled & de-veined shrimp
1/4 lb. sea scallops, cut up

In a 4 quart kettle, heat olive oil, add onion, garlic and green pepper. Cook, stirring until the onion is golden, about 7 minutes. Add the tomatoes, chicken broth, wine, clam juice and herbs. Cover and simmer for 45 minutes. Add clams, bring to a simmer, then add the haddock, shrimp and scallops. Simmer, uncovered, stirring often for 3 to 5 minutes or until clams open. Serve immediately.