- 1 1/2 cup low-sodium chicken or seafood broth
- 1 cup dry white wine
- 1 (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 chile flakes
- 1 demi bagutte (or 1/2 regular-size baguette)
- 1 clove garlic, halved
- 1 bunch (3/4 pound) 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
- 1/4 teaspoon fine sea salt
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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.