* In a 4-quart Dutch oven, heat the oil over moderate heat for one minute; add the onion, garlic and green pepper, and cook, stirring, until the onion is golden -- about 7 minutes.

* Add the tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, pepper flakes, and bay leaf; cover and simmer for 45 minutes.

* Add the clams, bring to a simmer

* Add the haddock, scallops, and shrimp. Simmer uncovered, stirring often for 3-5 minutes, or until the clams open.

* Discard the bay leaf and any clams that do not open.

* Ladle into heated bowls and sprinkle with the fresh basil.