2 tb Vegetable oil

      1    Red onion, chopped

      1    White onion, chopped

      4    Garlic cloves, pressed

           -and minced
    1/4 c  Minced cilantro

      1    Red bell pepper, roasted,

           -cored, seeded, sliced
      1    Anaheim chile pepper,

           -roasted, cored, seeded,
           -sliced
      1    Jalapeno chile pepper,

           -roasted, cored, seeded,
           -minced
  1 1/2 tb Chili powder

      2 ts Ground cumin

      2 ts Crumbled dried oregano

           Cayenne pepper to taste
      1 lb Tomatoes, peeled, seeded

           -and chopped
      1 ts Green salsa

      2 ts White wine

           Salt
    1/2 lb Shrimp, shelled, de-vein

    1/2 lb Scallops

      2 lb Clams, steamed, shelled

    1/2 lb Firm fleshed fish... snapper

           -or monkfish, cut into
           -bite-sized chunks
    1/2 c  Grated cheddar cheese

           Sour cream for garnish
    Heat oil in a wide, deep skillet. Saute the onions, garlic and
    cilantro until the onions are soft and translucent. Add bell
    pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano
    and cayenne and stir well to mix.
    Stir in tomatoes and green salsa, cook over low heat, stirring
    often, until the tomatoes break down into pulp. When mixture starts
    to stick to the pan, add the wine and stir vigorously to loosen it
    and make a dense sauce. Season to taste with fresh cilantro.
    Stir in shrimp, scallops and fish. Simmer until all are opaque when
    cut into, about 12 minutes. Add clams and simmer another 2-3
    minutes.
    Remove from heat and stir in cheese, if desired. Garnish with sour
    cream and serve.