San Francisco Cioppino
Sea bass, rock cod, halibut, ling cod, or monk fish are all delicious in this dish. The crab butter (also known as the tamale) adds a wonderful flavor. Since this dish is eaten with both utensils (spoon, crab fork) and fingers (for cracking crab) it's nice to provide guests with aprons and individual finger bowls of water with a slice of lemon. Also, serve with garlic bread to soak up the tasty stock.