Heat the oil in a large Dutch oven over medium heat.
Add onion and sauté until translucent. Add bell peppers and sauté for 3 minutes or until tender-crisp.
Add garlic, jalapeno (if using), wine (or broth), clam juice, tomatoes, bay leaf and lime juice; blend well.
Bring mixture to a boil then reduce heat and simmer for 15 minutes.
Add white fish and shrimp and cook for 5 to 7 minutes or until shrimp have turned pink.
Remove bay leaf then add chopped cilantro and green onions; stir and serve.