Ingredients:

2 Tbs. olive oil
shrimp (peeled)
scallops
clams
mussels
white wine
sherry vinegar
1 onion, peeled and chopped
1/2-cup green onions, peeled and chopped
1 leek, cleaned and sliced
3/4 bunch fresh cilantro, cleaned and chopped
2 cloves garlic, minced
tomato juice
salt
pepper
red peppers
bay leaves

Instructions:

1. Heat oil in a large skillet over medium heat.
   
2. Add leek, red pepper, garlic and onions. Cook vegetables for about eight minutes or until they're translucent.
   
3. Add wine and vinegar to skillet, simmer on medium for about five minutes.
   
4. Add water, tomato juice, bay leaves and cilantro and bring to boil.
   
5. Lower to a simmer and add salt and pepper to taste then add shellfish. Cook it all the way through (about 3-5 minutes). The clams and mussels will open in the soup.
   
6. Mix in green onions.
   
7. Serve with a sprinkling of fresh cilantro on top.