Instructions: Cut red snapper and scrod fillets into 2-inch pieces. Shell and devein shrimp, leaving tail portion of shell on, if you like. With stiff brush, scrub mussels and clams under running cold water to remove sand. Remove beards from mussels. Set clams and mussels aside.

In 8-quart Dutch oven over medium heat, in 1 tablespoon hot olive oil, cook sliced garlic cloves, stirring frequently, until garlic is golden. With slotted spoon, remove and discard garlic. In oil remaining in Dutch oven over high heat, cook shrimp, stirring constantly, until shrimp are pink and nearly opaque throughout. With slotted spoon, remove shrimp to bowl.

In any drippings remaining in Dutch oven and remaining tablespoon hot olive oil over medium-high heat, cook onion, fennel, salt, tarragon and pep- per, stirring frequently, until vegetables are golden and tender-crisp, about 10 minutes. Stir in tomatoes, clam juice, white wine and sugar. Over high heat, heat to boiling, using spoon to break up tomatoes. Add mussels and clams. Reduce heat to low; cover and simmer 8 to 10 minutes until shells open.

Into shellfish mixture, gently stir shrimp, red snapper and scrod. Over high heat, heat to boiling, reduce heat to low; cover and simmer 3 to 5 minutes until fish is opaque throughout, carefully stirring to avoid breaking up fish..

Stir in chopped parsley. Garnish with parsley sprigs.

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