2 qts. chicken broth or fish stock
1/4 c. olive oil
2 c. sliced onions
8 cloves garlic, unpeeled, roughly chopped
28 oz. can whole tomatoes with liquid
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1 lg. bay leaf
Salt and pepper to taste
2 lbs. fresh and/or canned and/or frozen fish/shrimp/clams, chunked (water
packed tuna also works well)
1/4 to 1/2 c. pesto sauce
1 c. fresh parsley, chopped

Saute onions in oil 8-10 minutes until tender, but not brown. Add garlic, tomato, herbs. Simmer 3-4 minutes. Pour in liquid. Boil slowly, lightly covered 45 minutes. Strain, degrease, if desired, return liquid in pan. Return to boil. Add raw seafood first. Simmer until opaque. Add any precooked seafood. Stir until heated through. Ladle into warm bowls and top with dollop of pesto and parsley. Freezes nicely.