4 to 6 servings

2 lb. fresh fish filets
1/2 green bell pepper, cut into 1/2-inch squares
5 cloves garlic, minced
4 tbls. finnaly chopped onion
2 Tbls. extra vigin olive oil
1 16-ounce can tomatoe sauce
1 cup dry white wine
4 sprigs parsley
1/2 tsp. dried thyme
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 tbls. crushed red pepper
1 tbls. granulated sugar
1 lb. deveined shrimp
1 71/2 ounce canned clams