Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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