This cioppino comes from Amey Shaw, who was chef at Berkeley’s Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood — Dungeness crab, mussels, clams and squid — simmered in a saffron-laced broth. Each serving is garnished with croutons and a fiery-garlicky rouille. Clearly, this cioppino is not for the faint of heart.

Per serving: 525 calories, 40 g protein, 32 g carbohydrate, 23 g fat (4 g saturated), 317 mg cholesterol, 759 mg sodium, 2 g fiber.

ready in about an hour and 20 minutes; serves 8
You might need to buy:
  • INGREDIENTS:
  • The Croutons
  • light olive oil
  • thin slices baguette
  • The Rouille
  • garlic cloves
  • egg yolk
  • extra virgin olive oil
  • Lemon juice to taste
  • Salt to taste
  • The Cioppino
  • extra virgin olive oil
  • Fresh ground black pepper
  • rich fish stock
  • Zest of 1/2 orange
  • Light olive oil for sauteing
  • julienned fresh fennel
  • julienned leeks
  • julienned carrots
  • minced shallots
  • minced garlic
  • Pernod
  • Salt to taste