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Sonny Bono's Frutta Di Mare A La Palm Springs

Cuisine: Italian
Type: Fish
Courses: Sauces
Serves: 1 people

Recipe Ingredients

1/2 lb 227g / 8ozEach: 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   Onion - chop (medium)
4   Garlic cloves - chop
1   Anchovies in oil - chop
2   Clams w/juice; chop - 6-1/2
  Each
2   Imported italian whole - tomatoes with
  Basil
4 tablespoons 60mlOlive oil
2 tablespoons 30mlButter
2 teaspoons 10mlLemon juice
1/2 cup 118mlDry white wine
2   Bay leaves
1 teaspoon 5mlDried oregano
2 teaspoons 10mlDried basil
10   Fennel seeds
  Water
  Crushed red chilies to taste - optional
  Salt and pepper to taste

Recipe Instructions

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.

Source:
Cooking Light, Nov/Dec 1994, page 191

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