1/2 pound Each: 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 Carrots -- slice
1 medium Onion -- chop
4 Garlic cloves -- chop
1 small Can anchovies in oil -- chop
2 cans Clams w/juice; chop -- 6-1/2
each
2 cans Imported Italian whole -- tomatoes with basil;
4 tablespoons Olive oil
2 tablespoons Butter
2 teaspoons Lemon juice
1/2 cup Dry white wine
2 Bay leaves
1 teaspoon Dried oregano
2 teaspoons Dried basil
10 Fennel seeds
Water
Crushed red chilies to taste -- optional
Salt and pepper to taste
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. Formatted by
Mary
Wilson, BWVB02B.
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