Heat oil in a Dutch oven over medium heat; add onion, bell pepper, and garlic and cook until tender, about 5 minutes. Deglaze pan with white wine and cook until reduced by half.
Add fish stock and bring to a simmer. Add mussels and clams and return to a simmer; add shrimp and scallops and simmer 2 more minutes. Stir in spinach, TABASCO® Habanero Sauce, and lemon juice and serve immediately.
Makes 4 servings.