Peel and devein shrimp. Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and set aside.
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add tomato and next 5 ingredients; saute 5 minutes or until onion is tender. Add broth; bring to a boil. Add shrimp, crabmeat, cilantro, and wine. Reduce heat, and simmer 2 minutes.
To serve, place 1 bread slice in each of 5 bowls; ladle 1 1/2 cups soup over each serving.
This was honestly VERY good & surprisingly pretty easy. The only slight issue for me is it smelled very fishy...but it IS bouillabaisse...I followed the recipe almost exactly except I used canned diced tomatoes [closer to 3 cups] and an entire cup of dry white wine instead of 1/4th cup. I highly recommend!
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