At Elliott’s, the seafood cioppino centers on an assortment of shellfish and fin fish in a tomato-based broth, often including clams, mussels, and chunks of white fish with bread served alongside. The restaurant emphasizes sourcing from Pacific Northwest waters, so the stew leans heavily on regional species and a clean, oceanic flavor. The broth has a slow-building depth, with sweetness from tomato and a touch of spice, while the seafood stays just-cooked and tender rather than over-simmered. Fans regularly highlight this cioppino as one of the more satisfying ways to experience the restaurant’s seafood focus in a single bowl.