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)
