1 c. olive oil
1 1/2 heads garlic, peeled (do not crush)
1 1/2 lb. red snapper, cut in lg. chunks
Flour
Lg. unshelled shrimp
Scallops
Clams in shells (or mussels)
Oysters
Calamari (squid), cleaned
Crab legs
1 c. dry white wine
3 c. bottled clam juice
3 c. whole tomatoes, pureed
1/2 c. minced parsley
Salt
Pepper
Red pepper
1/4 tsp. saffron
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. dried thyme

In large shallow pan, heat olive oil and saute garlic. Dip red snapper in flour to coat. Add to oil and garlic and fry until golden brown. Remove snapper and set aside. Add shrimp, scallops, clams or mussels, oyster, calamari, crab and lobster, if you want any, to hot oil. Cook about 8 minutes. Add wine and cook about 5 minutes. Add clam juice and tomatoes. Add parsley and season to taste with salt, pepper, oregano, basil, thyme and red pepper. Simmer 10 minutes. Add cooked snapper and saffron and cook 10 minutes longer. Makes 5 servings.