INGREDIENTS

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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