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The Cioppino , or Ciuppin , gets its name from the Ligurian dialect and simply means "fish soup." This stew has become a staple of Italian-American cuisine , originating from the influence of the many Genoese immigrants  who settled in San Francisco . Inspired by various traditional regional Italian soups and stews , it celebrates the freshness of seafood . Traditionally, Cioppino  is prepared with the catch of the day — Dungeness crab, clams, shrimp, scallops, squid, mussels, and various fish—simmered in a sauce made with fresh tomatoes and white wine. In our version, we take a different approach , omitting tomatoes to highlight the delicate flavors  of the seafood. The base consists of a fragrant clam broth , enhanced with finely sliced leeks, shallots, and cream , in which tender potatoes  simmer. As a final touch, sea bream fillets, mussels, clams, and shrimp  are gently poached for perfect cooking. The result? A rich, aromatic broth  that enhances every bite of this seafood feast! DETAILS Preparation Time: 10 minutes Cooking Time: 30 to 35 minutes Servings: 2 to 4 Difficulty Level: Easy INGREDIENTS 2 fresh sea bream fillets (about 150g each) 8 to 10 fresh clams 8 to 10 fresh mussels 4 to 6 jumbo shrimp 4 to 6 small potatoes, halved 1 leek, finely sliced 1 shallot, finely chopped 2 cups of clam or chicken broth ½ cup of 35% cream ½ cup of dry white wine 2 tbsp of butter ½ tsp of Cayenne pepper Fresh dill Salt and pepper to taste PREPARATION STEPS  1 - In a large pot over medium heat, melt the butter, then add the shallot and leek. Cover and let them sweat for about 10 minutes. 2 - Add the white wine and let it evaporate over medium-high heat for about 2 minutes. 3 - Add the broth and potatoes, cover, and let simmer over medium heat until the potatoes are tender but still firm, about 10 minutes. 4 - Add the cream and Cayenne pepper. 5 - Gently add the fish and seafood. 6 - Sprinkle with fresh dill, season with salt and pepper, cover, and continue cooking over medium-low heat for about 12 to 15 minutes, or until the fish is perfectly cooked. 7 - Serve and enjoy.

Discover a light, refined summer recipe. Tataki, a Japanese technique, enhances fish or meat by briefly searing it over high heat while preserving a tender, flavorful center. Here, this method highlights the tenderness and richness of the tuna. The secret? Quick cooking: a very hot pan and a rapid sear on each side. For extra flavor, the tuna is brushed with wasabi, a Japanese condiment from the horseradish and mustard family, then coated in toasted sesame seeds before being seared for 1 to 2 minutes per side. DETAILS Preparation time: 15 minutes Cooking time: About 1 minute Servings: Appetizer for 2 or meal for 1 Difficulty level: Easy INGREDIENTS For the tuna 170g (6oz) ahi tuna 1 tbsp ready-to-use wasabi paste 1 tbsp toasted sesame seeds For the vinaigrette Juice and zest of ½ lemon 4 fresh basil leaves Salt and pepper to taste For the Niçoise 2 hard-boiled eggs 4 endive leaves 3 to 4 Kalamata olives A handful of young romaine lettuce leaves 3 to 4 blanched yellow beans, cut in half PREPARATION STEPS 1 - For the vinaigrette, add all ingredients to a small bowl. 2 - Whisk well to emulsify, set aside. 3 - Brush one side of the tuna with wasabi paste. 4 - Coat the same side with toasted sesame seeds. 5 - Heat a pan with a drizzle of olive oil, place the tuna in the hot pan, and sear for 30 seconds on each side. 6 - Arrange the Niçoise ingredients on a serving plate and place the sliced tuna on top. 7 - Drizzle with the vinaigrette, serve, and enjoy.

Is it French or Italian? The debate should not be intense because this dish is actually American—yes, an Italo-American dish. According to food experts, Chicken Francese (Pollo alla Francese) was introduced in the New York area, specifically in Brooklyn, after World War II. The first documented mention of this dish appeared in a restaurant review published in The New York Times in the 1970s. Before this publication, the dish simply did not exist, at least on paper. The chicken cutlets are floured, dipped in beaten eggs, and sautéed. Served here with a lemon, butter, and white wine sauce along with avocado wedges, they can also be accompanied by sautéed potatoes, green vegetables such as broccoli, asparagus, green beans, or even pasta or rice. Easy and delicious, it is irresistible. DETAILS Preparation time: 5 minutes Cooking time:10 minutes Servings: 2 Difficulty level: Easy INGREDIENTS boneless chicken breast (300 g), cut in half lengthwise and tenderized 2 beaten eggs Juice of half a fresh lemon 1 cup of flour ¼ cup of white wine 2 tablespoons of olive oil 2 tablespoons of butter, divided 2 tablespoons of fresh parsley, chopped, divided 1 clove of garlic, crushed Salt and pepper to taste PREPARATION STEPS 1 -  If not already done, tenderize the chicken with a meat mallet. 2 -  Place the eggs in a bowl and beat them with 1 tablespoon of chopped parsley, salt, and pepper to taste; place the flour in another bowl.  3 -  In a skillet, heat 1 tablespoon of butter and 2 tablespoons of oil over medium-high heat for one minute or until the butter melts. 4 -  Coat the cutlets in flour, then dip them in the egg mixture. 5 -  Cook the cutlets over medium-high heat for about 3 minutes on each side. 6 -  Remove the cutlets from the skillet and set them aside. Add 1 tablespoon of butter, the juice of half a lemon, the crushed garlic, and the white wine, season with salt and pepper to taste, and let reduce for 2 minutes over medium-high heat.  7 -  Return the cutlets to the skillet and continue cooking for another 2 minutes. 8 -  Serve with avocado wedges. To add a spicy touch, serve with a whole chili pepper. This dish can be accompanied by sautéed potatoes, green vegetables, pasta, or rice.