Sonny Bono's Frutta Di Mare A La Palm Springs

Recipe Ingredients

1/2 lb	227g / 8oz	Each: swordfish - red snapper
		Cubed
12		Scallops
4		Jumbo shrimp; peel - devein
6		Green new zealand mussels in - shell
6		Clams in the shell
4		Crayfish - opt
1		Carrots - slice
1		Onion - chop (medium)
4		Garlic cloves - chop
1		Anchovies in oil - chop
2		Clams w/juice; chop - 6-1/2
		Each
2		Imported italian whole - tomatoes with
		Basil
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Lemon juice
1/2 cup	118ml	Dry white wine
2		Bay leaves
1 teaspoon	5ml	Dried oregano
2 teaspoons	10ml	Dried basil
10		Fennel seeds
		Water
		Crushed red chilies to taste - optional
		Salt and pepper to taste

Recipe Instructions

Steam clams and mussels over water with half the garlic, wine and lemon juice for 9 to 10 minutes until they open. Discard liquid. Boil crayfish in enough water to cover, with 1/2 the onion, carrots, a celery stalk, crushed chilies, salt and pepper for 15 minutes. Leave shells intact, discard liquid. To prepare broth, cook the rest of the celery, onion, anchovies with oil, 1/2 olive oil and bay leaves in a large covered saucepan over medium heat. Cook until the celery feels fork tender. Add clams with juice and half the wine and cook for 5 minutes. Add crushed tomatoes, oregano, basil, fennel seeds, chilies, salt and pepper. Bring to a boil for 5 minutes. To prepare fish, heat rest of olives oil and butter in a large skillet over medium heat until hot. Add swordfish, snapper, salmon, scallops, shrimp, salt and pepper. Saute until cooked on all side. Add rest of wine and lemon juice, cook for 3 minutes. Add to broth, then add the steamed mussels, clams and crayfish. Serve in a deep dish with lin guine, a salad of fresh greens, crisp Italian bread and your favorite white wine. In English this recipe is called "Fruit of the Sea" which is served at Sonny Bono's restaurant in Palm Spring, CA. Formatted by Mary Wilson, BWVB02B.

Source:
Cooking Light, Nov/Dec 1994, page 191

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