MMMMM----- Recipe via Meal-Master (tm) v8.06  
    
        Title: Sonny Bono's Frutta Di Mare a la Palm Springs  
   Categories: Seafood, Vegetables, Herbs, Chilies, Citrus  
        Yield: 8 Servings  
    
      1/2 lb (ea) swordfish & red snapper  
             - cubed  
       12    Scallops  
        4    Jumbo shrimp; peel, devein  
        6    Green New Zealand mussels  
             - in shell  
        6    Clams in the shell  
        4    Crayfish; opt  
        1 lg Carrots; sliced  
        1 md Onion; chopped  
        4 cl Garlic; chopped  
        4 oz Can anchovies in oil; chop'd  
       13 oz (2 cans) Clams w/juice;  
             - chopped  
       29 oz (2 cans) imported Italian  
             - whole tomatoes w/basil  
        4 tb Olive oil  
        2 tb Butter  
        2 ts Lemon juice  
      1/2 c  Dry white wine  
        2    Bay leaves  
        1 ts Dried oregano  
        2 ts Dried basil  
       10    Fennel seeds  
             Water  
             Crushed red chilies  
             Salt & pepper  
    
    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 linguine, 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.  
    
    RECIPE FROM: http://www.recipesource.com  
    
    Uncle Dirty Dave's Archives  
    
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