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 tsp dried oregano, preferably 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 tsp freshly toasted cumin seed
1 T. salt
1 tsp cayenne pepper
2 red Bell peppers,seeded, deveined, cut into 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)

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.

“Santa Cruz Red Chili Paste” is available from The Santa Cruz Chili
and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

Serves 6 generously.

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4 C Dried black beans, sorted and rinsed
2 T Cumin seed
2 T dried oregano, preferably Mexican
1/2 C Olive oil
2 large onions, chopped
1 1/2 C finely diced green bell peppers
3 T minced garlic
4 1/2 tsp Hungarian paprika
1 tsp cayenne pepper
1 tsp salt
3 C crushed tomatoes in puree
4 fresh Jalapeno peppers, seeded and deveined, finely chopped
1 large Red bell pepper
6 oz Goat cheese, crumbled
Sour cream
warm flour tortillas

Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.

Drain beans and return to pot. Add enough cold water to cover by two
inches. Cover and bring to a boil. Reduce heat and simmer until
beans are tender but not mushy, about 2 hours. Add water as
necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with
1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
in small baking pan. Roast until fragrant, shaking occasionally,
about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes. Add cumin and oregano
mixture, paprika, cayenne, and salt. Cook until onions are soft,
about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
Gently stir into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
goat cheese in each bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately.

Serves 6 or more.

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