Sonny Bono's Frutta Di Mare a la Palm Springs

Sonny Bono’s Frutta Di Mare a la Palm Springs

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
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

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.