Heat oil in heavy large pot over medium high heat. Add peppers, carrots, onions and celery and cook until vegetables are tender, stirring frequently, about 15 minutes. Mix in tomatoes, clam juice, and wine. Add potatoes, garlic, oregano and bay leaf with cayenne and bring to a a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Can be made ahead of time, up to a day ahead. Cover and chill. Bring to simmer before continuing. Add clams to soup and cook until clams open about 5 minutes. Discard any that do not open. Add fish, cover and cook until fish is cooked through about 3 minutes. Sprinkle with parsley.
