Greek Fish Chowder

1/4 cup olive oil
3 medium yellow onions, peeled and chopped
2 cloves garlic, chopped fine
2 one pound cans peeled tomatoes, coarsely chopped
4 ribs of celery, chopped
2 teaspoons salt
1/8 teaspoons cayenne pepper
1 bay leaf
1/2 cup dry red wine
4 cups water
1 lbs. whitefish, boneless fillets
1/2 lbs. each of any or all of the following: clams, rinsed; mussels, scrubbed clean and rinsed; crabs; scallops; shrimp; squid, cleaned and cut into 1/2-inch circles

Heat a 6-quart heavy stockpot and add the oil, onion, and garlic. Sauté until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour. Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
Serve in bowls with Greek bread and a Norwegian salad.