Recipe list

"Seafood stews are not easy to make because you really have to cook each kind of fish separately so that nothing is overcooked," Francesco advises. The end result is fresh, light, and simple. Some tiny red potatoes, like the ones that beckon invitingly from the baskets in Venice's Rialto market, could simply be steamed, dusted with fresh rosemary, drizzled with olive oil, and served alongside the seafood stew, to be added to each dish at the table.