Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    clams or mussels*
   1      tablespoon    corn starch
   3      small         lobsters -- or
   3                    dungeness crabs -- cracked
     1/2  cup           olive oil
   2                    cloves
                        minced garlic
   2                    chopped onions
   6                    chopped green onions
   3                    chopped ribs of celery
   1                    chopped green bell pepper
   1      teaspoon      chopped fresh thyme
   1                    bay leaf
   2      cups          chopped fresh tomatoes
   1      can           plum tomatoes
   2      cups          red or white wine
   1      teaspoon      crushed fennel seed
                        good sized pinch saffron
     1/4  cup           chopped parsley
                        salt and pepper to taste
  32      small         cleaned shrimp
   2      pounds        red snapper -- cut into pieces
   1      clove         garlic
   1      teaspoon      anchovy paste

Preparation:

* 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 B)