and have you eaten it anywhere else for comparison?
The USRG Food Glossary has the following definition:
Cioppino is an Italian seafood specialty, a kind of fish stew. You can get a good dish at the Tadich Grill.
So it seems this is the standard by which all versions are defined. Why?
I have also been wondering about what makes a good Cioppino in general and started a thread on the general board.
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