Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
Please note the differences in ingredient amounts when using the magazine version of this recipe.