San Francisco inspired dinner

After watching a travel show on San Francisco, we decided to make cioppino and sourdough bread. It is definitely one of the places Ryan and I would love to travel too, maybe once Ryan's grad school is done, we'll head out west!

For the soup:
Start by cooking 2 onions and 8 cloves of garlic in 2 tablespoons of olive oil on medium-low heat until cooked through. Next add 1 tablespoon of dried herbs (we used oregano, thyme, rosemary, and basil) and salt and pepper along with 1 tablespoon of dried red pepper flakes. Next add 1 1/2 cups of sparkling wine (we used cava). Cook for about 2 minutes until it starts to evaporate. Next add a 28 oz can of fire roasted, diced tomatoes (we like Muir Glen brand) along with the juices. Add 3 cups of seafood stock and the juice of one lemon. Finally add two bay leaves. Turn heat until medium-high and bring to a boil. Reduce heat to low and cook with a lid on for about an hour. Taste sauce for seasoning and adjust accordingly. Just before serving, add 2 dozen littleneck clams, 1 pound of white fish (we used turbot...similiar to flounder), and 1 dozen of peeled and deveined shrimp (or whatever seafood looks good that day, mussels, scallops and salmon would be good too). Cook until seafood is cooked (clams are opened, fish is opaque, and shrimp are pink). Serve along side sourdough bread and top with whatever fresh herbs you like best!