In a medium pot, heat 1 Tbsp. olive oil over medium heat. Once hot, add onion and garlic and sauté for 2-3 minutes, or until translucent. When translucent, add tomatoes (including juice from can), half the parsley, stock (including bay leaf), red pepper flakes (to taste - start with ¼ tsp. if you only like a little heat), and a pinch of salt and pepper. Let the cioppino simmer on medium heat for 8-10 minutes while you sauté the shrimp.