In large pot, heat 2 tablespoons (25 mL) of the oil over medium heat. Add onions, garlic, green and hot peppers, salt, nutmeg and pepper; cook, stirring, for about 8 minutes or until onions start to brown.
Meanwhile, cut turbot and monkfish fillets into 2-inch (5 cm) chunks; set aside. Layer half each of the potatoes and tomatoes over onion mixture. Top with fish and clams. Layer with remaining potatoes and tomatoes. Sprinkle with 1/4 cup (50 mL) of the parsley. Pour in remaining olive oil, wine and bay leaves.
Cover and simmer for 20 minutes. Using spatula, gently push mixture down into liquid, adjusting heat as necessary to maintain simmer. Cook, covered until potatoes are tender, about 20 minutes. Discard bay leaves and any clams that do not open. Sprinkle with remaining parsley.