I'm looking for a kick ass cioppino recipe.  I found found some good one's online but figured this would be a great place to ask.  Thinking about cutting back the fish and using crab and lobster instead.  This will be for a special occasion so the sky is the limit!  Any thoughts or suggestions?

TIA

How soon do you need the recipe? (as I have to look for it) I've got one that's from the mid-80's ("Adventures In Italian Cooking" Ortho Books)

No rush whenever you have time!!
Thanks!!

I wouldn’t completely omit the fish but definitely go heavy on the shellfish. Lobster, crab, scallops , clams, & mussels.

Yeah that's kinda what I am thinking.  Fortunately getting fresh fish here isn't a problem!

I was able to pull up a couple from my recipe collections and I think this one from Bon Appetit is probably the best rendition. Serves 6-8.

INGREDIENTS
BROTH
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 28­ounce can whole peeled tomatoes
2 8­ounce bottles clam juice
4 sprigs flat­leaf parsley
2 bay leaves
Kosher salt, freshly ground pepper
SOUP
2 tablespoons olive oil
1 medium shallot, finely chopped
2 garlic cloves, thinly sliced
2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed
/4 cup dry white wine
1 pound firm skinless white fish fillets (such as sea bass), cut into 1­inch pieces
1 pound large shrimp, peeled, deveined, tails left intact
1/4 cup (1/2 stick) unsalted butter, cut into 1/2­inch cubes
Kosher salt, freshly ground pepper
Flat­leaf parsley leaves (for serving)
Toasted country bread, rubbed with garlic and olive oil (for serving)

PREPARATION
BROTH
Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8­10 minutes.
Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add
wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with
juices, crushing with your hands as you add them.
Cook, stirring occasionally, until thickened, 15­20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water;
season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10­15 minutes more. Discard
parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover
and keep chilled. Reheat before continuing.

SOUP
Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir
until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium­high heat, cover, and cook,
stirring occasionally, until shells open (discard any that do not open), about 4 minutes.
Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in
butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

That's sounds great!  Thank you!!

@ ThePontificator
Made this last night, it was great!  Sea bass, lobster, scallops, crab, calamari with homemade focaccia, everyone loved it.  Thanks again and Merry Christmas!!