Thai Seafood Chili

• 1/4 cup olive oil
• 2 cups onions chopped
• 2 each leeks white part, chopped
• 1 large celery stalks chopped
• 8 each garlic cloves minced
• 5 teaspoons oregano dried
• 35 ounces tomatoes, canned with juice Italian
• 16 ounces clam juice
• 2 cups red wine dry
• 1/2 cup thai chili paste red
• 5 teaspoons cumin seeds freshly toasted
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 2 each sweet red bell peppers 1/2 inch dice
• 12 each clams, littleneck
• 12 each mussels scrubbed, debearded
• 1 1/2 pounds fish fillets lean, 1 inch pieces
• 12 large shrimp pealed, deveined
• 3/4 pound bay scallops
• 1/2 cup cilantro minced, fresh

1. Heat oil in heavy Dutch oven over low heat.
2. Add onion, leeks, and celery.
3. Cover and cook until tender, about 15 minutes.
4. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon.
5. Blend in the clam juice, wine, chili paste, cumin, salt and cayenne.
6. Bring to a boil, skimming occasionally.
7. Reduce heat and simmer, partially covered, for about 1 hour, skimming.
8. Mix in bell peppers.
9. Simmer uncovered for 20 minutes.
10. Cool.
11. Refrigerate overnight.
12. Bring chili to a boil.
13. Adjust heat so that liquid simmers briskly.
14. Skim well and adjust seasonings.
15. Add clams and mussels.
16. Cover and cook until shellfish open, 5 to 10 minutes.
17. Discard any that do not open.
18. Gently stir in scrod and shrimp.
19. Cover and simmer for a minute.
20. Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
21. Ladle chili into bowls.
22. Top with cilantro.

olive oil, onions, leeks, celery, garlic, oregano, tomatoes, clam juice, red wine, thai chili paste red, cumin seeds freshly, salt, cayenne pepper, sweet red bell peppers, clams, mussels, lean, shrimp, bay scallops, cilantro

Taken from recipeland.com/recipe/v/thai-seafood-chili-23791 (may not work)