Kathy Michlitch's Cheater Cioppino
 
So it's a little less than authentic, but who has time to make the real thing?  This is so easy and fast you can throw it together on a weeknight.  You can use whatever seafood you like - but the frozen kind is really easy!
 
Olive oil (extra virgin if you have it)
1 medium onion (red or yellow), diced
1-2 cloves garlic, crushed
3/4 cup white wine (leftover is fine!)
28 oz can tomatoes crushed or diced (or crush them by hand if they are whole)
heavy pinch dried oregano
heavy pinch saffron threads
1 bay leaf
Sprig of fresh rosemary
Salt and pepper to taste
1-2 cups chicken or vegetable stock (fish stock would be ideal, but who has that lying around the house??)
At least 1 lb mixed frozen seafood in or out of shell (Trader Joe's has two good ones.  Most of the time I'm not in the mood to crack crab claws and such open so the shell-less shrimp scallops and calamari mix works well.)
At least 1 tilapia fillet, fresh or thawed (or another sturdy white fish would be fine)
 
Serve with a rustic white bread or sourdough and a green salad of your choice.
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Heat the olive oil in a heavy pot.  Add the onion and cook until softened.  Add the garlic and cook another minute or two.  Turn the heat down to low.  Add a little wine to cool the pan a bit then add the rest.  Add the tomatoes, oregano, saffron, bay leaf and season with salt and pepper.  Cover and simmer at least 20 minutes, and while you're waiting, cut the raw fish into bite-size pieces.  Add as much of the stock as you need to, depending on how much seafood you're going to use and how tomatoey you want it to be.  Bring the whole thing up to a good boil because you're going to add a bunch of frozen seafood to it and you don't want it to have to come back up to temperature.  Add the fish and shellfish and keep it at just about boiling just until all the fish and shellfish are cooked.  Remove the pot from heat.  Remove the bay leaf and rosemary sprig.  Warm up your bread and serve with the stew.