Over medium-low heat, melt butter in a large stockpot. Add onions, garlic, and parsley. Cook
slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add stock, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 30 minutes.
Remove the bay leaves. Stir in shrimp, scallops, clams, mussels, and crabmeat. Stir in fish. Bring to a boil. Lower heat, cover and simmer 5-7 minutes until clams and mussels open. Ladle cioppino into bowls and serve with warm, crusty bread.