Name: Sonny Bono's Frutta Di Mare a la Palm Springs
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 md Onion; chop; 4 Garlic cloves; chop; 1 sm Can anchovies in oil; chop; 2 cn Clams w/juice; chop; 6-1/2; Ea; 2 cn Imported Italian whole; tomatoes with basil;; 4 tb Olive oil; 2 tb Butter; 2 ts Lemon juice; 1/2 c Dry white wine; 2 Bay leaves; 1 ts Dried oregano; 2 ts Dried basil; 10 Fennel seeds; Water; Crushed red chilies to taste; optional; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Seafood, Italian	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	md	Onion; chop
4		Garlic cloves; chop
1	sm	Can anchovies in oil; chop
2	cn	Clams w/juice; chop; 6-1/2
		Ea
2	cn	Imported Italian whole; tomatoes with basil;
4	tb	Olive oil
2	tb	Butter
2	ts	Lemon juice
1/2	c	Dry white wine
2		Bay leaves
1	ts	Dried oregano
2	ts	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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