Preheat the oven to 375°. Heat the olive oil in a large enameled cast-iron casserole. Add the onion, bell pepper and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the bay leaves, cloves, garlic, thyme, salt, cayenne, pepper, filé and cumin and cook, stirring, until fragrant, about 3 minutes. Stir in the scallops, smoked fish and rice. Add the clam juice, water and Worcestershire sauce, cover and bring to a simmer.