Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 5 ts Freshly toasted cumin seed
2 c Chpd onions 1 tb Salt
2 Leeks, white part chpd 1 ts Cayenne pepper
1 Lg celery stalk, chpd 2 Red Bell peppers 1/2" dice
8 Garlic cloves, minced 12 Littleneck clams
5 ts Dried oregano 12 Mussels, scrubbed ,debearded
35 oz Itln tomatoes, undrained 1 1/2 lb Lean white fish, 1" pieces
16 oz Clam juice 12 Lg shrimp, peeled deveined
2 c Dry red wine 3/4 lb Bay scallops
1/2 c "Santa Cruz Red Chili Paste" 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. 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.
"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili
and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

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