Preparation / Directions:
* 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