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Sonny Bono's Frutta Di Mare a la Palm Springs

  • 4servings
  • 90minutes
  • 507calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound swordfish steaks cube

  2. 1 each red snapper, whole fish cubed

  3. 12 each scallops

  4. 4 each shrimp peeled, deveined, jumbo

  5. 6 each mussels green New Zealand, in shell

  6. 6 each clams in shell

  7. 4 each crayfish optional

  8. 1 each carrots sliced

  9. 1 medium onion chopped

  10. 4 each garlic cloves

  11. 1 can anchovies in oil, chopped (small can)

  12. 2 cans clams with juice, chopped, (6 1/2 ounces each)

  13. 2 cans italian plum (roma) tomatoes with basil

  14. 4 tablespoons olive oil

  15. 2 tablespoons butter

  16. 2 teaspoons lemon juice

  17. 1/2 cup white wine dry

  18. 2 each bay leaves

  19. 1 teaspoon oregano dried

  20. 2 teaspoons basil dried

  21. 10 each fennel seeds

  22. 1 x water

  23. 1 x dried red chiles crushed, to taste, optional

  24. 1 x salt and black 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.

  2. 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.

  3. Leave shells intact, discard liquid.

  4. 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.

  5. Cook until the celery feels fork tender.

  6. Add clams with juice and half the wine and cook for 5 minutes.

  7. Add crushed tomatoes, oregano, basil, fennel seeds, chilies, salt and pepper.

  8. 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.

  9. Add swordfish, snapper, salmon, scallops, shrimp, salt and pepper.

  10. Saute until cooked on all side.

  11. Add rest of wine and lemon juice, cook for 3 minutes.

  12. Add to broth, then add the steamed mussels, clams and crayfish.

  13. Serve in a deep dish with linguine, a salad of fresh greens, crisp Italian bread and your favorite white wine.

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