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In a Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the onion and sauté for 4 to 5 minutes. Add the garlic and red pepper flakes and cook for 2 minutes, stirring constantly. Add the tomatoes, broth, and bell pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Stir in the basil and oregano and cook for 5 minutes. Season with salt and pepper and increase the heat to medium-high. Add the seafood mix and stir to combine. Cook for 3 to 5 minutes and serve with crusty bread.