Chilean Seafood Soup

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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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