Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Each: swordfish - red snapper

  2. Cubed 12 Scallops

  3. 4 Jumbo shrimp; peel - devein

  4. 6 Green new zealand mussels in - shell

  5. 6 Clams in the shell

  6. 4 Crayfish - opt

  7. 1 Carrots - slice

  8. 1 Onion - chop (medium)

  9. 4 Garlic cloves - chop

  10. 1 Anchovies in oil - chop

  11. chop - 6-1/2

  12. Each 2 Imported italian whole - tomatoes with

  13. Basil

  14. 4 tablespoons 60ml Olive oil

  15. 2 tablespoons 30ml Butter

  16. 2 teaspoons 10ml Lemon juice

  17. 1/2 cup 118ml Dry white wine

  18. 2 Bay leaves

  19. 1 teaspoon 5ml Dried oregano

  20. 2 teaspoons 10ml Dried basil

  21. 10 Fennel seeds

  22. Water

  23. Crushed red chilies to taste - optional

  24. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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 lin guine, 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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