I am going to be cooking Cioppino for about 40 people. Im going to be making the sauce a few days ahead, and then have the guests each bring their favorite seafood to add. Im not sure how much sauce to make and what size stockpot I am going to need. Im thinking a 40 qt stockpot and having it half full of the stock and leaving the rest for room for the seafood. I am just guessing. Any help would be appreciated. Also, I am going to be doing this outside on a gas burner (turkey fryer type) any suggestions on how many BTU burner I need?