Originally Posted by pacanis
That cioppino sounds like quite the feast, like a lobster boil.
it's similar to a lobster boil in that some of the ingredients are the same, but the execution is almost exactly opposite.
in a lobster boil, all of the ingredients are layered and cook about the same amount of time, to allow to flavors to combine.
a cioppino is made by starting with a basic chunky broth (sauce), then adding the fish and shellfish at intervals in one layer-ish, putting the slowest cooking fish in first, the fastest last, so that everything is just barely cooked while still tender at the same time.
i have to find my old recipe, but if i do, and/or if i make this soon, i'll post it. it describes the timing exactly, and it's spot on.