Wampus, Cioppino is a San Francisco variation of a seafood stew served in Italy, and it is also closely related to Bouillabaisse. The most common elements are a tomato sauce, heavily seasoned with spices and herbs, and soup thin, it is not thickened. Then seafood is tossed in. There is usually fish and shellfish. In the North Beach area of San Franicisco, where the dish came to fame, that is often small octopus or squid, as those were heavily caught in the bay area ports.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."