Preparation / Directions:
In a 4 quart dutch oven heat olive oil over moderate heat for 1 minute; add onion, garlic and green pepper and cook, stirring, until onion is golden - about 7 minutes. Add tomatoes with their juice, broth, clam juice, dried basil, thyme, oregano, red pepper flakes and bay leaf; cover and simmer 45 minutes. Add clams, bring to a simmer, then add haddock, scallops and shrimp. Simmer, uncovered, stirring often, 3 to 5 minutes or until clams open. Discard bay leaf and any unopened clams. Ladle into heated bowls; sprinkle with fresh basil and black pepper.
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