Polenta goes amazing with cioppino!! And it's hearty enough that you only need a small bit underneath all the seafood and it with soak up the juices wonderfully. Throw a bit of sharp cheddar or smoked Gouda to enhance the polenta.

Rice is a good side dish ... You can dress it up with some veg for color. I serve rice with roasted grape tomato with cataplana, for example.

Cioppino is an American dish which probably has its origin in the ciuppin of Genoa. So think Ligurian, maybe pasta (trofie) with pesto.

I grill some good bread to slop in the juice, make a salad, grab some wine - and that is dinner!!!