In a 4-quart saucepan, heat oil over medium heat until hot.  Add yellow pepper and onion, and cook 5 to 6 minutes or until softened and lightly browned, stirring frequently.  Stir in garlic and cook one minutes, stirring constantly.



Stir in stewed tomatoes, vegetable juice, 1/2 cup water, and 1/4 tsp. salt; cover and heat to boiling over high heat.  Reduce heat to low and simmer, covered, 10 minutes.



Stir in cod and shrimp; cover and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once.  Ladle stew into 4 large soup bowls.