I am going to make a cioppino for the first time. I've read many recipes and it seems a pretty simple process. Hardest part is getting all the seefood to cook evenly and finish at the same time. One recipe I read had you cook the clams and mussels in the broth and remove when opened before adding other seafood. This seemed a good idea, but I don't like the idea of having to fish them out. It occurred to me I could cook them in a seperate pan in olive oil and butter with onions, garlic, red pepper flakes and white wine. Then Cook the fish fillets, shrimp and scallops in the cioppiono broth and add the pre-cooked shellfish when the others are just right.
Does this sound like a bad/good idea, or just unneccessary?