Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 24 \N | Clams or mussels* |
| 1 tablespoon | Corn starch |
| 3 \N | Small lobsters; or |
| 3 \N | Dungeness crabs; cracked |
| ½ cup | Olive oil |
| 2 \N | Cloves |
| \N \N | Minced garlic |
| 2 \N | Chopped onions |
| 6 \N | Chopped green onions |
| 3 \N | Chopped ribs of celery |
| 1 \N | Chopped green bell pepper |
| 1 teaspoon | Chopped fresh thyme |
| 1 \N | Bay leaf |
| 2 cups | Chopped fresh tomatoes |
| 1 can | Plum tomatoes |
| 2 cups | Red or white wine |
| 1 teaspoon | Crushed fennel seed |
| \N \N | Good sized pinch saffron |
| ¼ cup | Chopped parsley |
| \N \N | Salt and pepper to taste |
| 32 \N | Small cleaned shrimp |
| 2 pounds | Red snapper; cut into pieces |
| 1 \N | Clove garlic |
| 1 teaspoon | Anchovy paste |
* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)