Sonny Bono’s Frutta Di Mare A La Palm Springs

What are the signs of disrespect to your parents and other adults? 1. Knowingly disobeying. 2. Making fun of them. 3. Not speaking when they greet you. 4. Making threatening statements, rude or hurtful remarks. 5. Yelling for them to come to you when it not an emergency. 6. Grumbling about decisions they make. 7. Being ungrateful for something they do for you or give you. 8. Complaining about what they have given you to eat. 9. Talking back. 10. Objecting, mocking, correcting, questioning, or giving unasked-for explanations are all signs of disrespect. 11. Speaking in an irreverent way or in anger. 12. Saying to your parents or an adult, “I'll do it in a minute” or “just wait.” 13. Pushing for something after being told “no.” 14. Treating a discipline lightly. 15. Not listening when you are being spoken to. 16. Entering into a closed room of an adult without knocking or quietly asking. 17. Sighing, shrugging the shoulders, or giving a sour look when told to do something.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Italian, Seafood	1	Servings

INGREDIENTS

1/2	lb	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
4		Garlic cloves, chop
1		Can anchovies in oil, chop
2		Clams w/juice, chop 6-1/2
		Ea
2		Imported Italian whole
		tomatoes with basil
4	T	Olive oil
2	T	Butter
2	t	Lemon juice
1/2	c	Dry white wine
2		Bay leaves
1	t	Dried oregano
2	t	Dried basil
10		Fennel seeds
		Water
		Crushed red chilies to
		taste optional
		Salt and pepper to taste

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 linguine, 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. Posted to EAT-L Digest 22 Aug 96  Date:    Fri, 23 Aug 1996
10:40:55 -0500  From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2041 Calories From Fat: 1191 Total Fat: 135.5g Cholesterol: 205.1mg Sodium: 2602.3mg Potassium: 2102.2mg Carbohydrates: 164.6g Fiber: 32.7g Sugar: 1.5g Protein: 41g