3 pounds fish bones 1 small onion, quartered 1 small stalk celery with leaves 3 cloves garlic 1 bay leaf 4 peppercorns Cold water 1 quart low-sodium chicken broth 4 tomatoes, peeled, seeded and diced 1 (8-ounce) carton sliced mushrooms 1 tablespoon paprika 1 bunch Swiss chard 1 pound swordfish filet, cut into 1 1/2-inch pieces 1 pound halibut, cut into 1 1/2-inch pieces Salt Thai basil, chopped, for serving

Step 1 Combine the fish bones, onion, celery, garlic, bay leaf and peppercorns in a large stockpot. Add enough cold water to cover. Bring to a boil. Skim off the foam. Reduce the heat and just barely simmer for 45 minutes. Strain and discard the solids. The stock should measure about 2 quarts.

Step 2 Combine the stock, chicken broth, tomatoes, mushrooms and paprika in a saucepot. Bring to a simmer. Cook 10 minutes.

Step 3Remove the tough ribs from the chard. Cut each chard leaf into large dice. Add the chard to the soup and simmer 10 minutes. Add the swordfish and halibut and gently simmer about 5 minutes. Add salt to taste and garnish with the basil.

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