In a large pot, bring wine to a boil over medium heat. Add bay leaves and shrimp; cook 1 minute. Add scallops; cook together 45 seconds, then remove shrimp and scallops. Add sea bass; cook 3 minutes and remove. Drain liquid, discarding bay leaves, into large measuring cup and add enough broth to yield 4-1/2 cups; set aside. Finely mince fish, shrimp and scallops; refrigerate. In large pot, saute onion and garlic in oil over medium heat until softened. Add rice and stir to coat with oil. Meanwhile, in a separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of broth into pot with rice and cook, stirring regularly, until most liquid is absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is absorbed and rice is desired texture. Add all seafood and cheese; stir well for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before serving. Serves 6. Formatted by Lynn Thomas dcqp82a@prodigy. Com. Source: New York Daily News 1-8-98. Lynn's notes: Made this 1-12-98; used swordfish for the sea bass and added 2 more cloves of garlic and garnished with chopped green onion. This was a delicious dish and would be good for Valentine's day.