Cioppino is a tomato-based Italian fish stew that originated in San Francisco.
You can add any seafood you want – lobster, scallops, shrimp, crab, other types of fish, squid, etc. Needless to say, fresher the seafood, the better. Similarly, add any herbs and spices you want. A little red pepper would add a little zing in step 2. You can also sub a dry white wine for the red wine. Either one will work. I think red goes a little better with the heartiness of this dish but white wine is commonly used too. Finally, add some good quality bread on the side for dipping in the broth.