24 Clams or mussels* 1 tb Corn starch 3 Small lobsters; or 3 Dungeness crabs; cracked 1/2 c Olive oil 2 Cloves Minced garlic 2 Chopped onions 6 Chopped green onions 3 Chopped ribs of celery 1 Chopped green bell pepper 1 ts Chopped fresh thyme 1 Bay leaf 2 c Chopped fresh tomatoes 1 cn Plum tomatoes 2 c Red or white wine 1 ts Crushed fennel seed Good sized pinch saffron 1/4 c Chopped parsley Salt and pepper to taste 32 Small cleaned shrimp 2 lb Red snapper; cut into pieces 1 Clove garlic 1 ts 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)
| 
