3 to 4 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
2 tablespoons olive or vegetable oil
1-1/2 cups tomato puree
1 cup water
1 cup chicken or vegetable broth
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound sea scallops
In a Dutch oven or large kettle, saute the leeks, jalapeno and garlic in oil until tender. Add the tomato puree, water, broth and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque.