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1
Slice the monkfish into 1/2-inch chunks.
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2
Pull off the side muscle or foot from the scallops, and discard.
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3
Remove the shells, tails, and digestive vein from the shrimp; rinse them and pat dry.
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4
Pour the olive oil into the soup pot and set it over medium heat.
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5
Scatter in the onions, sliced garlic, and peperoncino, and season with 1/2 teaspoon salt.
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6
Cook, stirring occasionally, until the onions are softened and slightly caramelized, about 8 to 10 minutes, then stir in the diced peppers, and cook another 3 minutes or so, until the peppers are tender.
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7
Pour in the crushed tomatoes, raise the heat a bit, and cook, stirring, until the tomatoes have dried out, about 3 to 4 minutes.
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8
Pour in the water and the remaining tablespoon salt, stir well, cover the pot, and bring the water to a boil over high heat.
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9
Adjust the heat to maintain a gentle boil, and cook covered for an hour; then stir in the Swiss-chard shreds.
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10
Return the broth to a steady simmer, and cook uncovered for 45 minutes, or until the chard is very tender and the broth has reduced to 4 quarts.
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11
To finish the soup: Add the chunks of monkfish to the simmering broth, cover, and cook for 5 minutes.
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12
Drop in the scallops, stir, and simmer for 7 minutes more.
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13
Add the shrimp, return the broth to a bubbling simmer, and cook for a minute or two, just until the shrimp are cooked through.
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14
Serve immediately in warm shallow soup bowls.
