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1/2 pound Each Swordfish and 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 with Juice, chop 6-1/2
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
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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.
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