4 cups clam juice
4 cups lobster stock
4 cups shrimp stock
3 1/2 ounces diced bread (Italian or French)
1 teaspoon olive oil, plus more as needed
1 pound sea scallops
2 tablespoons ground coriander
2 teaspoons ground cumin
2 cups diced leeks
2 tablespoons minced fresh ginger
2 cups chopped Spanish onions
2 cups canned diced tomatoes
1 cup chopped celery
1/2 cup chopped red bell peppers
2 tablespoons minced garlic
2 teaspoons seeded and chopped habaneros
1 teaspoon turmeric
1 pinch saffron
2 bay leaves
One 16-ounce can coconut milk
1/2 cup dark rum
1/4 cup freshly squeezed orange juice
1 tablespoon minced fresh cilantro
2 teaspoons orange zest
1 teaspoon aji amarillo paste, or to taste
1 lime, juiced
2 pounds mussels, cleaned
1 pound jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
Cooked rice or pasta, for serving, optional
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