* 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)
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 8|
|Calories from Fat: 69 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 142.3mg||44 %|
|Sodium 354.5mg||12 %|
|Potassium 1264.4mg||33 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13.1g|
|Protein 51.3g||73 %|
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Calories per serving: 386
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