1/4 c. olive oil
1 lg. onion, chopped
2 cloves garlic, minced or pressed
1 lg. green pepper, seeded and chopped
1/3 c. lightly packed chopped parsley 1 (15 oz.) can tomato sauce
1 can (1 lb. 12 oz.) tomatoes
1 c. dry red or white wine (or 3/4 c. water combined with 1/4 c. lemon juice)
1 bay leaf
1 tsp. dry basil
1/2 tsp. oregano leaves
1 doz. sm. hard shell clams, scrubbed well
1 lb. med sized raw shrimp, shelled and deveined
1 lb. crabmeat
1 lb. scallops (or any other fish or combination of fish desired)

Heat oil in a 6 to 8 quart kettle over medium heat. Add onion, garlic, pepper and parsley; cook, stirring until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano. Cover, reduce heat, and simmer until slightly thickened, about 20 minutes. At this point, you may cool, cover, and refrigerate until next day; reheat broth before continuing. Add clams, shrimp, crab and any other seafood used. Cover and simmer until clams pop open and shrimp turn pink, about 20 more minutes. Ladle into wide soup bowls. Serve with crunchy French bread.