Sonny Bono's Frutta Di Mare a la Palm Springs

Name: Sonny Bono's Frutta Di Mare a la Palm Springs
Cook time: P1H
Total time: P1H30M
Yield: 4
Cuisine: Fusion
Ingredients: swordfish steaks; red snapper, whole fish; scallops; shrimp; mussels; clams; crayfish; carrots; onions; garlic; anchovy fillets; clams; italian plum (roma) tomatoes; olive oil; butter; lemon juice; white wine; bay leaves; oregano; basil; fennel seeds; water; dried red chiles; salt and black pepper

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

This is the kind of dish you make when you want to drop jaws at the dinner table.

Seven types of seafood come together in a rich, aromatic broth built on crushed tomatoes, anchovies, white wine, garlic, and fennel seeds. The clams and mussels get steamed open first, the crayfish boiled separately, and the firm fish and shellfish sauteed in butter and olive oil before everything meets in one glorious pot.

It’s a California take on the classic Italian fruits of the sea, with all the generosity and sunshine you’d expect from a Palm Springs kitchen.

Ladle it over linguine in deep bowls, set out crusty Italian bread for soaking up every drop of broth, pour a crisp white wine, and prepare for a meal nobody will forget.

Chef’s Tips

Build the broth first and let it simmer while you prep the seafood. The tomatoes, anchovies, and fennel need time to meld into something deeper than the sum of their parts.
Discard any clams or mussels that don’t open after steaming. Closed shells mean they weren’t alive and aren’t safe to eat.
Cube the swordfish, snapper, and salmon into similar-sized pieces so they cook evenly when sauteed together.
Don’t overcook the scallops and shrimp. They only need a couple of minutes per side before joining the broth.

Ingredients

POUND SWORDFISH STEAK
cube

EACH RED SNAPPER, WHOLE FISH
cubed *

EACH SCALLOP *

EACH SHRIMP
peeled, deveined, jumbo *

EACH MUSSEL
green New Zealand, in shell *

EACH CLAM
in shell *

EACH CRAYFISH
optional *

CARROT
sliced

MEDIUM ONION
chopped

CLOVES GARLIC

CAN ANCHOVY FILLET
in oil, chopped (small can)

CANS CLAM
with juice, chopped, (6 1/2 ounces each) *

CANS ITALIAN PLUM (ROMA) TOMATOES
with basil *

TABLESPOONS OLIVE OIL

TABLESPOONS BUTTER

TEASPOONS LEMON JUICE

CUP WHITE WINE
dry *

BAY LEAVES *

TEASPOON OREGANO
dried

TEASPOONS BASIL
dried *

EACH FENNEL SEED *

WATER
to taste *

DRIED RED CHILE
crushed, to taste, optional *

SALT AND BLACK PEPPER
to taste *

Directions

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 ½ 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, ½ 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. Sauté 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.

* not incl. in nutrient facts

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