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