Seafood Chili

6 Servings

1/4 c olive oil
2 c onions, Chopped
2 leeks, white part only,
1 trimmed and, Chopped
1 large celery stalk, chopped
8 garlic cloves, minced
5 t dried oregano, pref. mexican
35 oz italian plum tomatoes
1 undrained if, Canned
16 oz clam juice
2 c dry red wine
1/2 c santa cruz red chili paste
5 t freshly cumin seed, Toasted
1 T salt
1 t cayenne pepper
2 red bell peppers, seeded,
1 deveined, 1/2 inch dice
12 littleneck clams
12 mussels, scrubbed
1 and debearded
1 1/2 lb scrod (or other white), Lean
1 fish, cut into 1 inch pieces
12 large shrimp, peeled and
1 deveined
3/4 lb bay scallops
1/2 c fresh cilantro, Minced
1 (chinese parsley, coriander)
Heat oil in heavy
Dutch oven over low heat.
Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.
Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming.
Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.
Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings.
Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute.
Add scallops, cover and simmer until fish is just opaque, about 2 minutes.