Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
                        water
                        crushed red chilies to taste -- optional
                        salt and pepper to taste

Preparation:

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. Sauté 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.