Seafood Chili

1/4 c Olive oil
2 c Chopped onions
2 Leeks, white only, trimmed
Large celery stalk, chopped
8 Garlic cloves, minced
5 ts Dried oregano
35 oz Italian plum tomatoes,
16 oz Clam juice
Dry red wine
1/2 c "Santa Cruz Red Chili Paste"
5 ts Freshly toasted cumin seed
1 tb Salt
1 ts Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 lb Scrod or lean white fish
12 Large shrimp,peeled,devein
3/4 lb Bay scallops
1/2 c Minced fresh cilantro

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. Stir 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. ladle chili into bowls. Top with cilantro. Serves 6 generously.

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