Cioppino This was my first foray into the highly dubious world of Italian soups but I have to say, after the fact, it was simply the best recipe I've done thus far. Living on the coast of the Pacific Northwest allows one to enjoy the bounty by which they are surrounded by. By this I mean shellfish. Clams, mussels, oysters, crab. Its all here for the taking. And for Cioppino, its for lack of a better word, perfect. To Save a lot of time and typing I'm going to simply copy and paste the recipe from which I derived my version, take note that I did not have all the exact ingredients but I think thats okay when dealing with something like this. Cioppino Recipe Ingredients Seafood 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster 1 pound (or more) of large shrimp 2 pounds little neck clams, mussels, or oysters or all three Sauce 1/2 cup olive oil 1 1/2 cups