Chilean Seafood Soup

Ingredients

• 3 tablespoons olive oil
• 3 leeks, white and tender green parts only, thinly sliced
• 1 large onion, halved and thinly sliced
• 1 carrot, thinly sliced
• 2 garlic cloves, minced
• 3 tomatoes—peeled, seeded and coarsely chopped
• 1 red bell pepper, thinly sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 bay leaf
• 3 cups bottled clam juice diluted with 2 cups water
• 1 cup Chilean Sauvignon Blanc
• Salt and freshly ground pepper
• 6 medium Yukon Gold potatoes, peeled and quartered
• 1 pound skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks
• 24 mussels, scrubbed and debearded
• 12 littleneck clams, scrubbed
• 12 medium shrimp, shelled and deveined
• 1/4 cup minced cilantro or parsley
• 1/4 cup thinly sliced scallion greens

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