| 1/4 | c | Olive oil |
| 2 | c | Chopped onions |
| 2 | | Leeks, white part only, |
| | Trimmed and chopped |
| 1 | | Large celery stalk, chopped |
| 8 | | Garlic cloves, minced |
| 5 | ts | Dried oregano, pref. Mexican |
| 35 | oz | Italian plum tomatoes, |
| | Undrained if canned |
| 16 | oz | Clam juice |
| 2 | c | Dry red wine |
| 1/2 | c | "Santa Cruz Red Chili Paste" |
| 5 | ts | Freshly toasted cumin seed |
| 1 | tb | Salt |
| 1 | ts | Cayenne pepper |
| 2 | | Red Bell peppers, seeded, |
| | Deveined, 1/2 inch dice |
| 12 | | Littleneck clams |
| 12 | | Mussels, scrubbed |
| | And debearded |
| 1 1/2 | lb | Scrod or other lean white |
| | Fish, cut into 1 inch pieces |
| 12 | | Large shrimp, peeled and |
| | Deveined |
| 3/4 | lb | Bay scallops |
| 1/2 | c | Minced fresh cilantro |
| | (Chinese parsley, coriander) |
