Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.
When I lived in San Francisco area, I was so obsessed with Cioppino. Having multiple times in restaurants was not enough, and I would like to copy the Cioppino recipe based on my understanding. Now I am in Jersey, I really miss the tomatoes seafood in the other side of the country. Before V-Day, I cooked this for a weekend dinner, and my family enjoyed it, just like old days.
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50 years ago, United Airlines had an award winning Cioppino recipe! It was wonderful.