In a medium pot, bring the clam juice, lobster stock and shrimp stock to a boil. Add the diced bread and turn off the heat. Let steep for 10 minutes, then blend with an immersion blender until smooth. Set aside.
Heat the olive oil in a saute pan over high heat and sear the scallops until there is some color on each side, about 1 minute per side. Remove from the heat and set aside.
In a separate small pan, toast the coriander and cumin until fragrant, 3 to 5 minutes. Set aside.
In a large pot, add a little olive oil and set over medium heat. Add the leeks and ginger and saute for about 2 minutes. Then add the onions, tomatoes, celery and bell peppers and cook about 3 minutes. Add the garlic, habaneros and turmeric and saute for 2 more minutes. Add the saffron, bay leaves, toasted coriander and cumin and the stock mixture. Bring to a boil, reduce the heat and simmer for about 15 minutes.
Mix in the coconut milk, rum, orange juice, cilantro, orange zest, aji amarillo and lime juice. Add the mussels, shrimp and scallops, and continue to simmer until the mussels have opened and the shrimp are fully cooked and white, about another 15 minutes. Season with salt and pepper.
Serve with rice or pasta, if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gregory True, Executive Chef, Red Fish Grill, Coral Gables, Florida