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Frutta Di Mare a la Palm Springs

Make Frutta Di Mare a la Palm Springs at home with Each Swordfish Red Snapper, Clams W Juice Chop, Olive Oil, Butter, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 2 can
• 2 can
• 4 tbsp
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Steam clams and mussels over water with half the garlic, wine and lemon juice for 9 to 10 minutes until they open.

2. 2

   Discard liquid.

3. 3

   Boil crayfish in enough water to cover, with 1/2 the onion, carrots, a celery stalk, crushed chilies, salt and pepper for 15 minutes.

4. 4

   Leave shells intact, discard liquid.

5. 5

   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.

6. 6

   Cook until the celery feels fork tender.

7. 7

   Add clams with juice and half the wine and cook for 5 minutes.

8. 8

   Add crushed tomatoes, oregano, basil, fennel seeds, chilies, salt and pepper.

9. 9

   Bring to a boil for 5 minutes.

10. 10

    To prepare fish, heat rest of olives oil and butter in a large skillet over medium heat until hot.

11. 11

    Add swordfish, snapper, salmon, scallops, shrimp, salt and pepper.

12. 12

    Saute until cooked on all side.

13. 13

    Add rest of wine and lemon juice, cook for 3 minutes.

14. 14

    Add to broth, then add the steamed mussels, clams and crayfish.

15. 15

    Serve in a deep dish with linguine, a salad of fresh greens, crisp Italian bread and your favorite white wine.

16. 16

    Wilson, BWVB02B.