1/4 C Olive oil
2 C chopped onions
2 Leeks, white part only, trimmed and chopped
1 large celery stalk, chopped
8 garlic cloves, minced
5 tsp dried oregano, preferably Mexican
35 oz Italian plum tomatoes, undrained if canned
16 oz Clam juice
2 C dry red wine
1/2 C "Santa Cruz Red Chili Paste"
5 tsp freshly toasted cumin seed
1 T. salt
1 tsp cayenne pepper
2 red Bell peppers,seeded, deveined, cut into 1/2
inch dice
12 Littleneck clams
12 mussels, scrubbed and debearded
1 1/2 lb Scrod or other lean white fish, cut into
1 inch pieces
12 large shrimp, peeled and deveined
3/4 lb Bay scallops
1/2 C minced fresh cilantro (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.
Ladle chili into bowls. Top with cilantro.
.
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