Ingredients
- 32 shrimp (cleaned)
- 24 clams
- 6 green onions (chopped)
- 3 lobsters
- 3 dungeness crabs
- 3 ribs of celery (chopped)
- 2 onions (chopped)
- 2 snapper (red)
- 1 green bell pepper (chopped)
- 1 anchovy paste
- 1 bay leaf
- 1 clove garlic
- 300 gr tomatoes (chopped fresh)
- 120 ml olive oil
- 10 gr corn starch
- 2 gr thyme (chopped fresh)
- 1 gr fennel seed (crushed)
- 1 package tomatoes (plum)
* 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)
