Instructions: In large sauce pan, heat oil. Add onion, garlic and fennel to pot and cook quickly 6 to 7 minutes, until soft and just starting to color. Add stock, saffron, chili and tomatoes and simmer 10 minutes. May be set aside at this time.

When ready to eat, bring broth mixture to a simmer, add clams, simmer 2 minutes; add snapper, simmer 3 minutes. Stir in crab, lemon juice and parsley; serve immediately with Alderbrook Chardonnay.

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