Sonny Bono's Frutta Di Mare a la Palm Springs
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
swordfish steaks
cube |
|
| 1 | each |
red snapper, whole fish
cubed |
*
|
| 12 | each |
scallops
|
*
|
| 4 | each |
shrimp
peeled, deveined, jumbo |
*
|
| 6 | each |
mussels
green New Zealand, in shell |
*
|
| 6 | each |
clams
in shell |
*
|
| 4 | each |
crayfish
optional |
* |
| 1 | each |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
garlic cloves
|
|
| 1 | can |
anchovy fillets
in oil, chopped (small can) |
|
| 2 | cans |
clams
with juice, chopped, (6 1/2 ounces each) |
*
|
| 2 | cans |
italian plum (roma) tomatoes
with basil |
*
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
lemon juice
|
|
| ½ | cup |
white wine
dry |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | teaspoons |
basil
dried |
*
|
| 10 | each |
fennel seeds
|
*
|
| 1 | x |
water
|
*
|
| 1 | x |
dried red chiles
crushed, to taste, optional |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
swordfish steaks
cube |
|
| 1 | each |
red snapper, whole fish
cubed |
*
|
| 12 | each |
scallops
|
*
|
| 4 | each |
shrimp
peeled, deveined, jumbo |
*
|
| 6 | each |
mussels
green New Zealand, in shell |
*
|
| 6 | each |
clams
in shell |
*
|
| 4 | each |
crayfish
optional |
* |
| 1 | each |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
garlic cloves
|
|
| 1 | can |
anchovy fillets
in oil, chopped (small can) |
|
| 2 | cans |
clams
with juice, chopped, (6 1/2 ounces each) |
*
|
| 2 | cans |
italian plum (roma) tomatoes
with basil |
*
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
lemon juice
|
|
| 118 | ml |
white wine
dry |
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
oregano
dried |
|
| 1E+1 | ml |
basil
dried |
*
|
| 1E+1 | each |
fennel seeds
|
*
|
| 1 | x |
water
|
*
|
| 1 | x |
dried red chiles
crushed, to taste, optional |
* |
| 1 | x |
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.
