Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 ts Cayenne pepper
2 c Chopped onions 2 Red Bell peppers, seeded,
2 Leeks, white part only, Deveined, 1/2 inch dice
Trimmed and chopped 12 Littleneck clams
1 Large celery stalk, chopped 12 Mussels, scrubbed
8 Garlic cloves, minced And debearded
5 ts Dried oregano, pref. Mexican 1 1/2 lb Scrod or other lean white
35 oz Italian plum tomatoes, Fish, cut into 1 inch pieces
Undrained if canned 12 Large shrimp, peeled and
16 oz Clam juice 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
5 ts Freshly toasted cumin seed (Chinese parsley, coriander)
1 tb Salt

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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