California Seafood Chili
Heat oil in heavy saucepan over low heat. Add onions, bell pepper and leeks. Cover and cook until tender, usually about 15 minutes.
Add garlic and oregano, and cook another 10 minutes.
Add tomatoes, breaking up large pieces with a spatula.
Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour.
Bring sauce to a boil. Reduce heat to a brisk simmer.
Add rockfish. Cover and cook 5 to 10 minutes.
Stir in shrimp, cover and simmer for 2 minutes.
Add scallops, cover and simmer about 3 minutes.
Add crabmeat and cooked clams and cook until heated through, no more than 2 minutes.
This is good served in individual bowls topped with a spoonful of a mix of 1 cup sour cream, 1 tablespoon each chopped cilantro and chopped fennel at the table.