This is my husband, Howard's delicious San Francisco style seafood stew. You can change the seafood quantities according to what is fresh.
Over medium-low heat melt butter in a large stockpot, add onions and garlic. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 30 minutes
Stir in the shrimp, scallops, clams, fish, and crabmeat. Pour in Pernod. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls. Sprinkle with chopped parsley. Serve with warm, crusty bread!