- 1 1/2 Cup low-sodium chicken or seafood broth
- 1 Cup dry white wine
- One 28-ounce can no-salt-added diced tomatoes
- 3 shallots, diced
- 1 bulb fennel, diced, feathery fronds reserved for garnish
- 1/8 Teaspoon crushed red pepper flakes
- 1 demi bagutte (or 1/2 regular-size baguette)
- 1 clove garlic, halved
- 3/4 Pounds Swiss chard, stems and touch ribs discarded, leaves thinly sliced
- 1 Pound tilapia fillet, cut into 1-inch pieces
- 1 Pound large (31/35 count) peeled and deveined shrimp
Combine stock, wine, tomatoes, shallots, fennel bulb, crushed red pepper flakes, and salt in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
Meanwhile, preheat the broiler. Slice baguette on an angle into about eight 3/4-inch slices. Place on a baking sheet and broil until toasted, about 1 minute per side. Rub toasts on both sides with cut side of garlic; discard any remaining garlic.
Stir Swiss chard into pot and cook until just tender, about 3 minutes. Add tilapia and shrimp and cook until just cooked through, about 5 minutes. Serve garnished with chopped fennel fronds and with toasts on the side.