| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Main dish, Fish, Italian |
8 |
Servings |
INGREDIENTS
| 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 |
|
5 |
more minutes. Philip Schulz |
INSTRUCTIONS
* 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
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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