*  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
                Celebrity

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Swordfish -- cubed
     1/2  lb            Red snapper -- cubed
  12                    Scallops
   4                    Jumbo shrimp -- peel, devein
   6                    Green New Zealand mussels --
                        - in shell
   6                    Clams -- in the shell
   4                    Crayfish (optional)
   1                    Carrot -- slice
   2                    Celery ribs
   1      md            Onion -- chop
   4      cl            Garlic -- chop
   1      sm            Can anchovies in oil -- chop
  13      oz            Clams with juice (2 cans) --
                        - chop
   2                    Cans 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

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 rib, 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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