STUDIO CITY ( — Chef Damon Gordon from Water Grill visited the KCAL9 studios Thursday to demo one of the eatery’s most popular dishes.

Cioppino is a fish stew that can be served for “Fish Fridays” during Lent.

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It is one of the restaurant’s most popular dishes with ingredients such as crab, shrimp and fresh fish, mixed into an easy-to-make shellfish broth.


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1 oz blended oil
1 tsp minced garlic
2 tsp shallots
½ tsp chili flakes
¼ bulb shaved fennel (optional)
2 oz salmon
½ can chopped peeled tomatoes
1 T lumped crab meat
6 mussels
2 clams
2 pieces of shrimp
1 T orange Juice
6 oz clam juice
½ T of lemon juice
Tsp Thyme
Tsp Parsley


1. Heat pot. Add oil, garlic, shallots, and chili flakes. Sauté 1 minute.
2. Add fennel (option) and cook for ½ minute.
3. Add clam juice and fish. Cover and cook for 2 minutes.
4. Add tomatoes, crab meat mussels, clams and shrimp in and stir. Cover and simmer for 2 minutes.
5. Add orange juice and lemon juice.

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Serve with grilled sourdough bread.