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)