Oysters, striped bass, and chard in a stew

It was a variation of the anise-flavored stew I like a lot.  I think it’s legitimate to call it cioppino, but it seems too improvisational to have a proper name.  I used the seafood and vegetables on hand, and made crostini out of ciabatta, toasted and rubbed with a clove of garlic.  It was excellent, I think.