Warm 2 tbsp olive oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add 3 cloves minced garlic and cook just until fragrant, about 1 minute. Add 1 c. dry white wine or seafood stock and cook until reduced by half. Add 14 oz can crushed tomatoes in thick puree, 14 oz plum tomatoes, coarsely chopped with juice, 2 c. seafood stock,1/2 tbsp fresh chopped oregano, 2 tbsp fresh chopped basil, 1 bay leaf, ½ tsp salt and ¼ tsp black pepper. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes, until favors are combined. Stir in juice of half lemon. Add 2 lbs rockfish fillets and simmer for additional 15 minutes, or until fish is cooked through - do not boil. Break up the fish with a spatula or fork. Serve the stew with thyme and parsley in shallow bowls.