Cioppino

• EVOO
• 1/2 onion, chopped
• 1 garlic clove, minced
• parsley
• 1 bay leaf
• 1/4 tsp dried basil (or maybe more--I would use a generous amount if it were fresh)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp pepper
• salt to taste
• 1 c. seafood broth
• 1 14.5 oz can chopped tomatoes
• 3/4 c. white wine
• 1 lb mixed seafood

Saute onion and garlic in oil until soft.  Add broth, wine, tomatoes, and spices.  Simmer uncovered for 30 min.  Remove bay leaf and puree with stick blender.  Add seafood and simmer until just cooked.  Serve in bowls with crusty bread for dipping.