Don't miss another issue…      Subscribe

Sonny Bono's Frutta Di Mare a la Palm Springs

 

30

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

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
*

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 50750% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 988mg 41%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 92g
Vitamin A 64% Vitamin C 42%
Calcium 10% Iron 56%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed