返香港前我哋留咗喺洛杉磯四日，而今集我就會整一個加州三藩市名菜。

We stayed in Los Angeles for four days before heading back to Hong Kong. In today's episode I'll be making Cioppino - an Italian/American seafood stew originated in San Francisco.

二至三人份量/ For two to three people:

蒜兩瓣 2 cloves of garlic
紅洋蔥一個 - 1 red onion
辣椒三條 - 3 red chilli
番茜適量 - handful of parsley
羅勒葉四片 - 4 basil leaves
罐頭蕃茄300克 - 300g of canned tomatoes
蕃茄一個 - 1 medium tomato
蜆汁240毫升 - 240ml of clam juice
清水100毫升 - 100ml of water
溶牛油20克 - 20g of melted butter
甜椒粉適量 - pinch of paprika
牛油20克 - 20g of butter
檸檬汁少量 - squeeze of lemon juice
鹽適量 - salt
黑胡椒適量 - black pepper

** 海鮮(隨你喜歡) / An assortment of seafood including (but that's up to you) **
龍蝦尾 Lobster tail
蜆 - clams
青口 - mussels
帶子 - scallops
白身魚 - white fish
魷魚 - squid
蝦 - shrimp
蟹鉗 - crab claws