Star Pooley's ciopppino is wonderful as it is, and a great jumping off point as a base for customizing this wonderful stew. Here is El Paso, most people appreciate a little spice and Star's cioppino takes nicely to a "t" or a "T"
of crushed red pepper. I too added salmon and cod, along with "frozen seafood mix" from the local market (contains octopus, squid, and mussels).
My current batch on the stove right now is made with fish stock (just boil a whole fish), red wine and 4 garlic cloves. This batch is about 50% larger than Star's recipe and I tracked the cost at $60.05 for 10 quarts. This cost included $15 for a pount of picked-over blue crab (Sam's Club). A little pricey but only $6/serving for a main course and big eaters... along with a wonderful crusty french loaf. Gracias amiga!