pc: Desmond Centro and Megan Tomino

J. Crew Boy Shirt in Classic White / Vintage Levi Denim Shorts from General Store San Francisco / Barney's NY Boots / Bracelets by David Yurman, Tiffany & Co., and A. Wattz / Rings by By Chari 

In this episode of #FAFAFAF (food and fashion and fashion and food), I incorporated some style by showcasing my favorite basics and everyday wear. After an hour of some very hot yoga, I showered and threw on my favorite collared shirt by J. Crew and my go-to vintage Levi shorts. I honestly don't think I could live in somewhere like Hawaii without those two versatile pieces! I stacked on my daily jewelry combo, which is the perfect mixture of silver and gold metals.

Later Megan and I shopped around at all our favorite spots, including R. Fields and Tamashiro Market, picking up the yummiest ingredients for our Cioppino dinner night! We tweaked the recipe a bit with some changes of our own, and made a perfect seafood delight. We paired it with a Caesar salad with my favorite homemade anchovy dressing, and of course garlic bread to dip. Because it was a cool and rainy night, we ate outside on the patio, making it the icing on the cake!


Cioppino Recipe

Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
5-10 cloves garlic, chopped
1 small serrano chile, halved
1 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
1 T red wine vinegar
1 T Worcestershire sauce
1 T Tabasco
2 28 oz. cans
 pureed tomatoes (San Marzano-style)
Fish Stock


Fish Stock: 
1 pound fresh fish bones (we used a salmon head)
2 ribs celery, chopped
1 small carrot, chopped
1 small yellow onion, chopped
2-6 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells and heads from prawns 
5 cups clam juice
4 cups of water 
1/2 a lemon



1 whole Dungeness crab legs and bodies
12 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh swordfish or other firm fish, cut into 1 1/2-inch pieces
6 large scallops

12 peeled and deveined prawns (shells reserved for stock)



First, get the fish stock going.
In a large pot, add all of the fish stock ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and and prawn heads and discarding the solids.


Meanwhile, start the tomato base. 
In a large pot, heat the oil over medium heat and add the carrots, onions, bell peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and tabasco and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock and prawn heads (for a stronger fish note in the soup), bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer. 


Thicken the soup (optional)
While we were straining the tomato base, we noticed that the soup was thinning out quite a bit because we were losing a lot of the tomato pulp. We decided to take some of the cooked down peppers, onions, garlic, celery, and carrots, put it in a food processor and process till very smooth. We added this back into the soup to give it a heartier consistency. After adding the "pulp", keep the tomato base on a simmer until ready to serve.


 Just before serving, cook the seafood.
Bring the tomato base back up to a boil. Add the live crab and cook for 10 minutes. Then, add the clams and mussels. As the shells begin to open, drop in the cubed fish, scallops, and prawns. Remove all seafood once cooked, about 5 minutes.


Evenly distribute the seafood in bowls and ladle the hot soup over all that goodness.