Il Bistro’s cioppino uses a bell pepper and Roma tomato broth packed with market-fresh fish, Dungeness crab, white prawns, mussels, clams, and calamari.[2] The distinguishing feature is its proximity to Pike Place Fish Market, allowing the kitchen to build the stew around whatever seafood is at its best that day.[2] In the bowl, the broth feels slightly lighter and more aromatic than some versions, with the sweet peppers and tomatoes framing the sweetness of the shellfish and crab.[2] Food writers emphasize the abundance of shellfish and crab in this rendition and the way the broth keeps everything cohesive without feeling heavy.[2]