FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium heat until just smoking; add onions; saute until carmelized, abt. 10 min. Transfer onions to food processor; add garlic and 1/2 the tomatoes; pulse until finely chopped but not pureed; add cilantro and chipotles; pulse to mix. Transfer to nonreactive bowl; reserve. Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl, combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in pureed tomatoes to coat evenly; cover; chill in refrigerator. Place wine in nonreactive saucepan over medium heat; bring to a boil; reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm). FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice grinder and pulse until smoothly combined. Transfer into a small bowl and ad chile powder, sugar, and salt. Stir to combine. Place sea bass filltes on nonreacitve tray lined with parchment paper; coat on both sides with chile rub; wrap in plastic and reserve in refrigerator. FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium heat. Add onions, garlic, bay leaves, and thyme. Saute until onions soften. Add clams. After 1 min., add mussels and cook another minute. Deglaze with white wine and fish stock; bring to a simmer. When shells open remove skillet from direct heat. Pick shellfish from broth and transfer to a bowl. Remove clams and mussels from shells and reserve. Discard shells. Strain stock through fine chinois into clean saucepan and reserve. continued in part 2