Cioppino

Friday night, I made Cioppino, which I think is yummy when there's a chill in the air. Here's the recipe:
1/2 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 cup parsley, chopped
2 cups chicken stock
1 cup white wine
1 bay leaf
2 cups tomatoes, chopped (I used a 28 oz. tin of diced tomatoes for the extra juices)
2 tsp dried basil
1/2 tsp dried thyme
1 tsp dried oregano
2 tsp red pepper flakes (this makes it spicy enough for my lips to burn just a bit, so dial that back if need be)
3 lbs mixed seafood (clams, mussels, crabmeat, cod, bay scallops) I used 1 lb each of mussels, scallops, and shrimp

In a large stockpot (of course, I used the ever-present Dutch oven), heat oil. Add onion, garlic, and parsley and saute until onion is transparent.
Add chicken stock, wine, bay leaf, tomatoes, basil, thyme, oregano, and red pepper flakes. Bring to a boil, lower heat, and simmer, covered, for 25 minutes.
Add assorted seafood to broth. When clam and mussel shells open and fish easily flakes (about 20 minutes), remove from heat. Discard bay leaf. Serve.

**Notes...The liquid here is not quite enough to completely cover the seafood, so I periodically gave it a stir. Add more of the liquids if desired. This isn't so much of a soup as it is a seafood dinner that's in a marinade. We had it with a nice salad and crusty bread, and it definitely fills you up. It makes enough to feed 6, so we have lots o leftovers!