Instructions

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.
Stir 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.