Miami Spiced Bouillabaisse

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For the broth:

2 tablespoons olive oil

1 red onion, chopped

1 yellow pepper, chopped

1 red pepper, chopped

1/4 teaspoon Aji Amarillo

1/4 teaspoon seeded and minced habanero pepper

3 cloves minced garlic

1/4 fennel, chopped

Large pinch saffron

1/4 cup dry sherry

4 cups clam juice or lobster stock

1/4 cup heavy cream

For the seafood:

Olive oil

4 dry scallops

8 clams

4 head on shrimp, cleaned and deveined

4 (U-10) shrimp, cleaned and deveined

8 ounces fresh snapper, cut in small pieces

8 mussels

8 razor clams, if available

8 Taylor bay scallops, in the shell, if available

4 teaspoons chopped cilantro leaves

Freshly squeezed lime juice, to taste

Salt and pepper