This seafood cioppino combines crab, cod, salmon, halibut, Manila clams, and mussels in a tomato-based saffron broth, served with grilled sourdough. The use of multiple types of fin fish alongside shellfish makes the bowl particularly dense with seafood, and the saffron gives the broth a distinctive aroma compared with more straightforward tomato versions. Spoonfuls alternate between flaky fish and briny shellfish, with the toasted bread soaking up a broth that has both richness and a slight tang. Guests who order it often mention it as a substantial main course with enough variety to feel like a tour of the restaurant’s seafood offerings.