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)