1/2 c. butter, olive oil
2 med. size onions, chopped
1 c. lightly packed chopped fresh parsley
2 lg. cans (14 1/2 oz. each) reg. strength chicken broth
1 bay leaf
1 tbsp. dry basil
1/2 tsp. thyme leaves
1/2 tsp. oregano leaves
1 c. water
1 1/2 c. dry white wine
1 1/2 lb. raw shrimp in shell
2 lg. dungeness crabs (4 lb.)
1 1/2 lb. scallops

In a 6 to 8 quart kettle over medium heat. Melt butter. Add onions, garlic and parsley. Cook, stirring until onions are soft. Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine. Bring to a boil, then reduce heat. Cover and simmer for about 30 minutes. Devein shrimp leave shell on. Add shrimp, crabs and scallops, cook until done.