2 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 1/2 pounds tomatoes, chopped
1/2 cup dry white wine
1/2 cup stock
pinch of basil
pinch of thyme
pinch of oregano
1 bay leaf
pinch of black pepper
1 lb Firm white fish fillets cut into 1-inch chunks
1/2 lb small-size shrimp, peeled and deveined
16 steamer clams, well scrubbed
1/4 lb bay scallops
1/3 cup chopped parsley

Saute onion, pepper, and garlic in olive oil in Dutch oven or large saucepan until soft. Stir in tomatoes, wine, and seasonings and simmer about 10 minutes. Add seafood, cover, and boil 10 minutes or until clams open. Toss with basil.