I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino.  In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…