San Francisco cioppino

Step 1: Check the 1 ⅛ lb live clams and 1 ⅛ lb live mussels: throw away any with cracked shells or that stay open when tapped firmly.

Step 2: Heat the 4 tbsp olive oil in a very large pot over a medium heat and cook the 1 onion and 1 fennel bulb for 8 minutes until soft. Add the 5 cloves garlic, ½ tsp chilli flakes and 2 tbsp tomato purée for 2 minutes.

Step 3: Pour in the 1 cup dry white wine (or extra fish stock + 1 tbsp vinegar) and boil for 3 minutes, then add the 1 ¾ lb chopped tomatoes, 2 cups fish stock, 2 bay leaves and 1 tsp dried oregano and simmer for 20 minutes until slightly thickened.

Step 4: Add the cracked 1 cooked Dungeness or brown crab, cleaned and cracked and the clams, cover and cook for 4 minutes. Add the mussels, 10 ½ oz large raw prawns and 14 oz firm white fish (halibut, cod), cover and cook 5–6 minutes more without stirring, just shaking the pot.

Step 5: It is ready when the clams and mussels have opened, the prawns are pink right through and the fish is opaque and flakes. Throw away any shellfish that stay shut. A common mistake is stirring, which breaks up the fish.

Step 6: Scatter with 1 handful fresh basil and 2 tbsp parsley and serve in wide bowls with the 6 slices sourdough bread and an empty bowl for shells.