Cioppino or Brodetto di Pesce, is a delicious rustic Italian stew brimming with fresh seafood cooked in a tomato broth with wine, garlic and herbs. This hearty stew is traditionally served with grilled bread rubbed with garlic. Although there are many ingredients in this seafood stew, the dish comes together quite quickly. This dish can be a simple soup with just the fresh seafood cooked in broth and tomatoes, or you can use the ingredients to build a rich flavorful stew. Feel free to use whatever fish and shellfish you choose. I like to use a firmer white fish such as cod, monkfish or halibut, littleneck clams and squid, but you could use mussels, shrimp or scallops, as well. Finish the stew with a splash of lemon juice and sprinkle of fresh chopped parsley.