Seafood Hotpot with Red Wine and Tomatoes

12 ounces mussels, scrubbed and sorted
4 tablespoons olive oil
1 onion, chopped finely
1 green bell pepper, seeded and chopped
2 garlic cloves, chopped very finely
5 tablespoons tomato paste
1 tablespoon chopped fresh flatleaf parsley
1 teaspoon dried oregano
14 ounces chopped tomatoes
1 cup dry red wine
salt and pepper
1 pound firm white fish such as cod or angler, cut into 2-inch pieces
4 ounces scallops, halved
10-15 basil leaves, shredded

Heat oil in a large heavy pan or flameproof casserole over medium heat. Ad the onion and bell pepper. Cook for five minutes or until beginning to soften.
Stir in the garlic, tomato paste, parsley, and oregano. Cook for one minute, stirring.
Pour in the tomatoes and wine. Season with salt and pepper. Bring to boil, then cover and simmer over low heat for 30 minutes.
Add the fish. Cover and simmer for 15 minutes.
Add the mussels, scallops, and shrimp. Cover and cook for 15 minutes more. Discard any mussels that have not opened.
Stir in basil just before serving.