Cioppino is a popular fish stew that originated in San Francisco. Legend has it that the fishermen would all contribute -- or chip in -- to a large stew with whatever they'd caught that day.

James Slattery, executive chef at Big Fin Seafood Kitchen, says that "because the region is plentiful with Dungeness crab, you will generally find restaurants including Dungeness as the main seafood in their Cioppino." So he includes it in his.

Watch Slattery show you how to prepare the dish in the video below. Then head out to your favorite fishmongers and ask them to chip in to your own stew.

Click here to read the text version.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

I like Agave Azul in Winter Park. And if I sound slightly surprised when I say that, it's only because I never cared very much for the original in Orlando.

Then again it's been over seven years since I visited the Kirkman Road location. And I rather liked its sister restaurant, Saint Anejo Mexican Kitchen + Tequileria when it opened a year and a half ago in Winter Springs.

Like Saint Anejo, the newer Agave leans a tad more to the Mexico side of the border in the Tex or Mex question, though a full section of Fajitas, an American invention, has it straddling the wall.

But everything I tasted was good. Though in the case of the Taco Shooters it was good taste in an odd presentation. But how could I pass up something called Taco Shooters?

NEW: Watch a video version of this review. Click the image below.

Avideo  roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.

In this episode of On the House, bartender Karla Mendoza demonstrates how to make the Oceanaire 2.0, the signature cocktail of the upscale seafood restaurant. It's as refreshing as an ocean breeze -- it even has a seaweed garnish.

Might make a good cocktail to make for Father's Day -- think Old Man and the Sea.

Watch the video then give the recipe a try.

By the way, Oceanaire Seafood Room at Pointe Orlando has undergone a remodel and it's gorgeous. Stop in and check it out.

A roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide. This week, Tiffins and Garp & Fuss.