Smoky Tomato and Seafood Soup

• 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained
• 3 tablespoons olive oil
• 3 large shallots, finely chopped
• 1 leek, trimmed, chopped
• 1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
• 6 garlic cloves, finely chopped
• 1 quart vegetable broth
• 8 ounces clam juice or 8 ounces water
• 12 cup dry white wine
• 14 cup tomato paste
• 1 teaspoon sea salt (or to taste)
• 34 teaspoon paprika (smoked sweet Spanish )
• 24 clams, cherrystones, scrubbed clean
• 12 lb shrimp, peeled, deveined (26-30 count)
• 1 lb white fish fillet (boneless, skinless, white-fleshed)
• 12 lb bay scallop

1. If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet.
2. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes.
3. Cool, peel and chop coarsely, collecting all the juices.
4. Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan.
5. Cook the shallots and leek until soft, about 4 minutes.
6. Stir in the red pepper and garlic; cook 1 minute.
7. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika.
8. Simmer 15 minutes.
9. Add the scrubbed clams; cook 3 minutes.
10. Add the shrimp and fish; cook 2 minutes.
11. Add the scallops; cook 1 minute or until all fish is opaque but still tender.
12. Ladle the soup into wide serving bowls.
13. Place a dollop of aioli into the center.
14. Sprinkle with parsley and chives.

tomatoes, olive oil, shallots, red bell peppers, garlic, vegetable broth, clam juice, white wine, tomato paste, salt, paprika, clean, shrimp, white fish, bay scallop

Taken from www.food.com/recipe/smoky-tomato-and-seafood-soup-349837 (may not work)