Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   2      cups          onions, chopped
   2                    leeks -- white part chpd
   1      large         celery stalk -- chpd
   8                    garlic cloves -- minced
   5      teaspoons     dried oregano
  35      ounces        Roma tomatoes -- undrained
  16      ounces        clam juice
   2      cups          dry red wine
     1/2  cup            -- ¥
   1      "             Santa Cruz red chili paste"
   5      teaspoons     freshly toasted cumin seed
   1      tablespoon    salt
   1      teaspoon      cayenne pepper
   2                    red bell peppers 1/2" dice
  12                    littleneck clams
  12                    mussels -- scrubbed, debearded
   1 1/2  pounds        lean white fish -- 1" pieces
  12      large         shrimp -- peeled deveined
     3/4  pound         bay scallops
     1/2  cup           minced fresh cilantro

Preparation:

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.