Let’s cook

Tap a step when it’s done.

1. 1

   Clean shellfish early (clams/mussels in salted water to purge sand). Pat dry.

2. 2

   Chop aromatics, measure wine and tomatoes, portion fish. Have bread ready to toast.

3. 3

   Heat oil in large pot. Sauté onion, fennel, garlic until translucent. Add red pepper flakes.

4. 4

   Deglaze with white wine; reduce by half. Add crushed tomatoes + fish stock; simmer 15–20 min for depth.

5. 5

   Add clams & mussels first; cover and cook 3–5 minutes until they open (discard any that stay closed).

6. 6

   Add fish chunks and shrimp; simmer 3–5 minutes until cooked through.

7. 7

   Taste, adjust salt, finish with chopped parsley and basil. Serve steaming with grilled bread rubbed with garlic.

8. 8

   Make cioppino last so shellfish are fresh and juices are bright. It’s forgiving but doesn’t love reheating.

9. 9

   Fried calamari: coat rings in flour + seasoned salt, fry 1–2 min at 180°C, drain on rack. Serve with lemon.

10. 10

    Grilled branzino: score sides, rub with oil & salt, grill 4–6 min per side depending on size. Finish with lemon.

11. 11

    Clams in white wine: sauté garlic, add clams + wine, steam covered until open; finish with parsley.