Smoky tomato and seafood soup

Ingredients:

8 to 10 ripe plum tomatoes or 1 can;

3 large shallots or 1 white onion; finely chopped;

3 tablespoons olive oil;

1 small leek; trimmed, chopped;

1 red bell pepper;

6 large cloves garlic; finely chopped or crushed;

1 quart vegetable broth;

1 bottle; (8 ounces) clam juice or water;

1/2 cup dry white wine;

1/4 cup tomato paste;

1 teaspoon salt or to taste;

3/4 teaspoon smoked sweet Spanish paprika; (pimenton);

1 pound small fresh clams; 

1/2 pound large;

1 pound boneless;

1/2 pound bay scallops;

garlic; mayo;

chopped; fresh parsley and chives;

Preparation:

If using fresh tomatoes, heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.

Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and smoked paprika. Simmer 15 minutes. (This base can be refrigerated, covered, up to 3 days. Shortly before serving, heat the tomato mixture to a simmer. )

Add the clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute more or until all fish is opaque but still tender. Ladle the soup into wide serving bowls. Place a dollop of the garlic mayo into the center. Sprinkle with parsley and chives.

Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl. Use a garlic press to crush in 1 large clove of garlic; mix well. Add a pinch of salt if needed. This can be made up to 1 day in advance; cover and refrigerate.