Seafood Chili Recipe

Ingredients :
1/4 Cup Olive oil, 2 Cup chopped onions, 5 teaspoons dried oregano, 35 ounces Italian plum tomatoes, 16 ounces Clam juice, 1 teaspoon cayenne pepper, 2 red Bell peppers,seeded, deveined, cut into 1/2 inch dice, 12 Littleneck clams, 12 mussels (scrubbed and debearded),
2 cups dry red wine, 1/2 cup Red Chili Paste, 5 teaspoons freshly toasted cumin seed, 1 tablespoon salt, 2 Leeks: white part only (trimmed and chopped), 1 large celery stalk (chopped), 8 garlic cloves (minced), 1 1/2 lb Scrod or other lean white fish, cut into 1 inch pieces, 12 large shrimp, peeled and deveined, 3/4 pound Bay scallops, 1/2 cup minced fresh cilantro (Chinese parsley, coriander),

Preparation :
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15-20 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 2-3 minutes. Ladle chili into bowls. Top with cilantro.