Mediterranean Fish Stew with Chard

Name: Mediterranean Fish Stew with Chard
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1½ cups low-sodium chicken or seafood broth; 1 cup dry white wine; 1 (28-ounce) can no-salt-added diced tomatoes; 3 shallots, diced; 1 fennel bulb, diced, feathery fronds reserved for garnish; ⅛ teaspoon crushed red pepper flakes; Salt to taste; ½ regular-size baguette, sliced diagonally into ¾-inch pieces; 1 clove garlic, halved; ¾ pound Swiss chard, stems and tough ribs discarded, leaves thinly sliced; 1 pound tilapia fillet, cut into 1-inch pieces; 1 pound large peeled and deveined shrimp (31/35 count)

Recipe GLPR3826799a6829cb

Mediterranean

Soup

35 min

248 cal

Servings: 6

Oven

A light and flavorful Mediterranean-inspired stew featuring tilapia and shrimp simmered in a tomato-based broth with tender Swiss chard, fennel, and shallots. Served with garlic-rubbed toasted baguette slices for an authentic touch. This dish celebrates fresh seafood and vegetables in a simple yet elegant preparation.

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Ingredients

1½ cups low-sodium chicken or seafood broth

1 cup dry white wine

1 (28-ounce) can no-salt-added diced tomatoes

3 shallots, diced

1 fennel bulb, diced, feathery fronds reserved for garnish

⅛ teaspoon crushed red pepper flakes

Salt to taste

½ regular-size baguette, sliced diagonally into ¾-inch pieces

1 clove garlic, halved

¾ pound Swiss chard, stems and tough ribs discarded, leaves thinly sliced

1 pound tilapia fillet, cut into 1-inch pieces

1 pound large peeled and deveined shrimp (31/35 count)

Directions

In a large pot, combine the broth, white wine, diced tomatoes with their juices, shallots, diced fennel bulb, red pepper flakes, and salt. Bring to a boil over high heat, then reduce heat to medium. Simmer uncovered for about 10 minutes, until the shallots and fennel are tender.
While the broth simmers, preheat your broiler. Slice the baguette diagonally into about 8 slices, each roughly ¾ inch thick. Arrange on a baking sheet and broil until golden and crispy, about 1 minute per side. Remove from the broiler and immediately rub both sides of each toast with the cut side of the garlic halves to infuse with flavor. Discard any remaining garlic.
Stir the sliced Swiss chard into the simmering broth and cook for about 3 minutes until the greens are tender.
Add the tilapia pieces and shrimp to the pot and simmer for about 5 minutes, until the tilapia is opaque throughout and flakes easily with a fork, and the shrimp are pink and firm. Do not overcook to maintain tender texture.
Ladle the stew into serving bowls and garnish with the reserved chopped fennel fronds. Serve with the garlic-rubbed toasts on the side for dipping and added texture.

Comments

Grocery List Plus Editorial Staff4.25

Ingredient availability is strong—broth, tomatoes, white wine, shallot, garlic, and tilapia stock easily at Harris Teeter, Food Lion, Kroger, or Walmart—but fennel may require a second stop at Harris Teeter or Kroger produce if your store's selection is thin. At roughly $12–14 for six servings ($2–2.50 per bowl), cost is reasonable for a dish that delivers protein, especially if tilapia and shrimp are on sale. The 35-minute claim is honest for stewing and plating, though you'll need 10 minutes of prep (chopping shallot, fennel, chard) before the pot goes on, so budget 45 minutes total. This is a low-fuss, hands-off simmer once built—a genuine weeknight option for a family or a composed dinner for guests—and the stew reheats well, though the bread should be toasted fresh. Swiss chard is a North Carolina cool-season crop and ties naturally to the region's cooking traditions, even if the Mediterranean frame is not strictly local.