Cavallo Point, nestled under the Golden Gate Bridge in Sausalito, Calif., is a unique setting. Picture a U-shaped arrangement of cottages around a large, sloping grass field that was once an army base. All the cottages have been updated and are furnished beautifully. Some of them have wraparound porches that offer beautiful vistas of the San Francisco Bay and the city. It's a place that epitomizes all that makes the Bay Area wonderful. Cavallo Point resort features world-class amenities including a cooking school, a spa and, of course, exceptional dining.

With his extensive experience working in California's wine country, Executive Chef Justin Everett brings his creative culinary skills to each dish at the signature restaurant Murray Circle. Whether it's his take on classic charcuterie, his summer toy box panzanella salad or his crispy Kennebec potato cakes, Everett's inventive dishes leave an impression long after the meal is finished.

One dish I couldn't get out of my head is the ocean seafood stew. The addition of chorizo and white beans distinguishes this classic dish. As I savored the aromatic broth with the sweet seafood nuggets, I felt as though I had been carried away to the south of France. There is something special about the elegant yet comfortable dining room that is accented with beautifully restored tin ceilings, fine art photography and toasty fireplaces.

Growing up in California, I had the opportunity to taste many different versions of California fish stew (aka "cioppino"). So in the following recipe I have taken the opportunity to combine the best of my cioppino with Everett's seafood stew.

This mash-up is heavenly. I love the addition of the spicy sausage and the creamy surprise of cooked beans. Do ask your fishmonger to crack the crab for you so it will be easy to find the sweet meat. Feel free to tailor the fish to what's on hand at your purveyor on any given day. Make up the base a day ahead and then finish the stew right before serving. I always serve fish stew in deep wide bowls to accommodate the broth and seafood. Have extra napkins available, as it can be a bit messy.

To enhance your enjoyment, what could be a better companion on the menu than your favorite garlic bread or a warm crusty loaf of sourdough bread? To drink, I suggest sparkling wine or Champagne. A bubbly beverage adds the perfect complement to this festive dish. For those in need of something red, try a lighter bodied Zinfandel, a fruity Merlot or Pinot Noir.

Seafood Stew

Serves 6 to 8

For the base:

1/4 cup olive oil

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