I’ve eaten Cioppino in many places, and it’s always made a little differently, depending on where you get it at. Typically, there is a variety of shelled seafood (clams, mussels, shrimp, crab, etc.) combined with chunks of firm fish. All swimming in an indescribably delicious warm broth. If you can’t get certain shellfish but can get a hold of others, just sub with what is available to you. Keep the shells on for cooking, as that is what lends the broth its amazing flavor.
