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

2 medium onions, finely chopped

1 medium carrot, peeled and finely chopped

6 ounces chorizo, chopped into 1/2-inch dice

4 garlic cloves, minced

1 (26-ounce) jar favorite marinara sauce

1/4 cup tomato paste

3 tablespoons lemon juice

2 cups fish stock or clam juice

2 cups dry white wine like sauvignon blanc

Pinch sugar

Salt and pepper

For the seafood:

1/4 cup olive oil

16 steamer clams, well-scrubbed

16 mussels, well-scrubbed

1/4 cup dry white wine like sauvignon blanc

1-pound halibut, sea bass, flounder, red snapper, ling cod, monkfish or swordfish, cut into 2-inch bite-size chunks

1 pound sea scallops

1 pound raw shrimp (13 to 15 count per pound shrimp), shelled and deveined

1 cooked Dungeness crab, cracked

1 1/2 cups cooked white cannellini beans, drained and rinsed

2 tablespoons finely chopped parsley, for garnish

1 lemon, thinly sliced, for garnish

1. Heat olive oil in a 6-quart nonaluminum Dutch oven or stockpot on medium heat. Add the chopped onions and carrots, and saute, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Add the chorizo, and saute for about 2 minutes or until well coated. Add the garlic, and saute another minute.

2. Add the marinara sauce, tomato paste, lemon juice, fish stock or clam juice, wine and sugar. Cook 20 minutes, partially covered, or until the alcohol has evaporated and the sauce has a nice flavor. Add salt and pepper to taste for seasoning. Cover to keep hot

3. In another large Dutch oven heat 2 tablespoons olive oil over medium heat. Add the clams and mussels, and saute, stirring to evenly cook, about 2 minutes. Increase the heat to medium-high and add the wine. Cover and steam for about 3 minutes or until the shells open. Transfer the shellfish along with the wine broth to the tomato base. (Discard any shells that don't open).

4. Heat the remaining oil in the Dutch oven and sear the fish pieces, scallops and shrimp, for about 3 minutes, or until just opaque. Then add the crab just to heat through. Transfer all of the seafood to the tomato base and mix to evenly coat. Add the cooked beans and cook the whole stew another 3 minutes or so, on medium-high or just until it simmers. (You don't want to overcook the fish.) Serve sprinkled with chopped parsley. Garnish with lemon slices.

Advance preparation: This recipe may be prepared up to three days ahead through Step 2, covered and kept in the refrigerator. Remove from the refrigerator 1 hour and then gently reheat on medium heat until simmering.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)