Slice the onion and sautee for 5 minutes in a heavy bottom pan with a bit of olive oil.

Add tomatoes, bay leaves,herbs, garlic and stir to coat everything well. Place fish and seafood on top of the tomatoes.

Reduce temperature and simmer for 8 minutes. Once fish cooked strain fish out of the broth and carry boiling for extra 5 minutes adding salt and pepper to taste. Return fish to soup and serve with crusty bread.