Part aromatic stew, part finger food, cioppino (pronounced chuh-PEE-no) is a mouthwatering mélange of fresh seafood that originated on the docks of romantic San Francisco, and is adored ’round the globe as bouillabaisse in France, brodetto in Italy and suquet de peix in coastal Spain.

Start your evening’s affair with a sip of seductive sauvignon blanc and elegant simplicity — a gorgeous spring green salad dressed to impress in a light French vinaigrette (you’ll never buy bottled again). Luxuriate in the tastes and textures of soft lettuce leaves and creamy-white goat cheese. Then slurp your way to a lusty, aphrodisiac buzz as you share a bowl of cioppino, trading sauce-soaked wedges of crusty sourdough bread and sips of wine.

Cioppino recalls the raucous days of the California gold rush, and we imagine rugged Italian and Portuguese immigrants pulling their catch from the icy waters of the Pacific to "chip in" a bit of this, a bit of that, comprising a communal brew of all things yum.

It only sounds decadent. Our recipe for romance is actually good for your sweetheart—and your sweetheart’s heart. Lean protein, antioxidants and monounsaturated fats will keep your hearts beating as one for all eternity. And even as the last mussel is teased from its smooth, ebony shell, you’ll be satisfied, but not too stuffed for post-prandial fun.

The trick to this dish’s success is this: Find the freshest seafood available. We suggest a combo of buttery sea bass (preferably from a sustainable fishery), shrimp and mussels, but you can play around and substitute to your own heart’s desire. A selection of fresh crabs, clams, scallops, lobster or any firm-fleshed fish work deliciously.

With the flavor-intensive cioppino, you can stick with sauvignon blanc, or be fickle and move on to a fruity Beaujolais. If you prefer your cioppino on the spicy side, try a big, bold syrah. If you’re in the alcohol-free zone, pour sparkling water in Champagne flutes and add a squeeze of fresh lemon.

For a devilish ending, wow your sweetie with a luxurious, heart-shaped chocolate torte, a recipe inspired by a dessert at Disney’s Turf Club that’s better than any store-bought version. It can be made a day ahead, for the most part, then iced a couple of hours before your date arrives.

Chocolate isn’t just decadent, it has a long history as a powerful aphrodisiac: Giacomo Casanova, the "world’s greatest lover," was said to request chocolate daily.

With your chocolate, you may want to sip into something more comfortable, say a bit of bubbly — Champagne, or the more affordable prosecco, Italy’s sweet version.

Blow out the candles and hang the "Do Not Disturb" sign.

Here’s to amore!

Elegant Simplicity Salad

(Serves 2)

FOR THE SALAD:

2 cups mixed baby greens

2 tablespoons toasted pine nuts

2 tablespoons soft, mild goat cheese

FOR THE DRESSING:

1 clove garlic, finely chopped

Coarse salt, freshly ground black pepper, to taste

¼ teaspoon French Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

TO MAKE SALAD: Gently mix together the greens and pine nuts; set aside.

TO MAKE DRESSING: Place garlic in a bowl with generous pinch of salt and a couple of grinds of black pepper. Add the mustard and vinegar. Mix and let sit a few minutes to infuse flavors. Whisk in the oil; taste and adjust seasonings. If it is not vinegary enough, try adding a little salt instead of more vinegar.

TO SERVE: Lightly dress the greens with the vinaigrette and top with goat cheese.

To-Die-For Chocolate Torte

(Makes one 9-inch torte)

FOR THE TORTE:

1¼ sticks butter, softened, plus additional softened butter for greasing pan

3⁄4 cup sugar, plus additional sugar for dusting pan

12 ounces semisweet chocolate, finely chopped

5 eggs at room temperature, beaten

½ teaspoon vanilla extract

¼ cup prepared espresso

FOR CHOCOLATE GANACHE:

4 ounces semisweet chocolate

1 stick softened butter

Vanilla ice cream, optional

MAKE THE TORTE: Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.

Combine 3⁄4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.

Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.

Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes. Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.

MAKE THE GANACHE: Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.

TO SERVE: Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

FOR MINIATURE HEART-SHAPED TORTES: Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

Loves and Fishes Cioppino

(Serves 2)

4 tablespoons extra virgin olive oil

1 small yellow onion, chopped

2 ribs celery, chopped

1 small yellow bell pepper, seeded and chopped

Coarse salt, cracked black pepper, to taste

4 cloves garlic, minced

1 cup dry white wine

2 cups crushed tomatoes

1 cup bottled clam juice

1 tablespoons dried oregano, rubbed between your palms

1 tablespoons dried basil

¼ teaspoon fennel seeds, rubbed between your palms

¼ teaspoon crushed red pepper, or more to taste

2 bay leaves

8 extra-large shrimp, shells intact, preferably wild

1¼ pounds Chilean sea bass filet, cut into 1-inch chunks

1 pound fresh mussels, soaked, rinsed and scrubbed

1/3 cup minced fresh parsley

Lemon wedges, for serving

Sourdough bread, for serving

In a medium soup pot, heat the olive oil over medium heat. Add the onion, celery and bell pepper, seasoning with salt and pepper. Sauté until softened, about 5 minutes. Add the garlic and cook for another 2 minutes, stirring often, being careful not to brown the garlic.

Raise heat to high and add the wine, reducing for 3 to 5 minutes. Add the tomatoes, clam juice, oregano, basil, fennel seeds, crushed red pepper and bay leaves, seasoning with salt and pepper, to taste. Reduce heat to medium-low, cover and simmer the sauce for 30 minutes, stirring occasionally.

Taste the sauce and adjust seasoning, if necessary. Raise heat to medium-high. Add fish, mussels and shrimp in their shells (the shells add flavor to a quick-cooking sauce). Cover and simmer for about 10-12 minutes, or until seafood is fully cooked. Discard any mussels that have not opened.

Stir in the fresh parsley, garnish with lemon wedge, if desired. Serve with hot, crusty sourdough bread.

When cooking fresh mussels or clams, be sure the shells are tightly closed before you toss them into the pot. Do not use any with chipped or damaged shells. Though many of the farmed varieties are cleaned before they’re shipped to market, it’s best to thoroughly soak mussels and clams in cold water (about 20 minutes) to remove grit and excess salt. If necessary, scrub them with a brush before cooking. After the cooking process, discard any mussels or clams that haven’t opened.