*  Exported from  MasterCook  *
               Sonny Bono’s Frutta Di Mare a la Palm Springs
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Each: swordfish -- red snapper
   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      medium        Onion -- chop
    4                    Garlic cloves -- chop
    1      small         Can anchovies in oil -- chop
    2      cans          Clams w/juice; chop -- 6-1/2
    2      cans          Imported Italian whole -- tomatoes with basil;
    4      tablespoons   Olive oil
    2      tablespoons   Butter
    2      teaspoons     Lemon juice
      1/2  cup           Dry white wine
    2                    Bay leaves
    1      teaspoon      Dried oregano
    2      teaspoons     Dried basil
   10                    Fennel seeds
                         Crushed red chilies to taste -- optional
                         Salt and pepper to taste
 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.
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