Frutta Di Mare a la Palm Springs
Source of Recipe
the web
Recipe Introduction
Sonny Bono
List of Ingredients
1/2 lb 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 md Onion; chop
4 Garlic cloves; chop
1 sm Can anchovies in oil; chop
2 cn Clams w/juice; chop; 6-1/2
Ea
2 cn Imported Italian whole;
-tomatoes with 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 to
-taste; optional
Salt and pepper to taste
Recipe
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.
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