Cioppino!

The real San Fransisco treat.  I stumbled upon this recipe when I was on a zero carb-er.  Pretty much just threw together what was in the house.

2 cans chicken broth
4 small or roma tomatoes
1 large red onion
1.5 pounds sea food or chicken
Red wine (to taste)
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tsp garlic
salt and pepper

1. Skin onion and tomatoes and cut into eighths. Grill in large skillet with generous salt, pepper, garlic until soft. I don't worry about skinning the tomatoes, but you can if you want.
2. Puree grilled veggies in blender or food processor.
3. Combine vegetable puree, broth, and spices into medium pot. Add wine to taste. Bring to a boil and then simmer covered for 30 min. Add meat and bring to a boil. Cook 5-10 minutes (25 for chicken). Traditional cioppino additions include shell fish, but any fish will be tasty in this stew.