2 cups chopped onions
2 leeks, white only, trimmed
1 large celery stalk, chopped
8 garlic cloves, minced
5 teaspoons dried oregano
35 oz. Italian plum tomatoes, chopped
16 oz. clam juice
2 cups dry red wine
1/2 cup red chili paste
5 teaspoons freshly toasted cumin seed
1 tablespoon salt
1 teaspoon cayenne pepper
2 red bell peppers, seeded and chopped
12 littleneck clams
12 mussels, scrubbed
1 1/2 pounds scrod or lean white fish
12 large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup 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.