Shrimp and Cod with Tarragon Broth and Croutons

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

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Ingredients

2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 cup dry white wine
1 1/4 teaspoons dried tarragon
1 cup bottled clam juice
1 (15 ounce) can diced tomatoes in juice
3 cups water
2 cups 1/2-inch bread cubes cut from good-quality white bread
2 1/2 tablespoons olive oil
Fresh-ground black pepper
1/3 cup chopped fresh parsley
3/4 pound boneless, skinless cod fillet, cut into approximately 1-by-1/2-inch strips
3/4 pound medium shrimp, shelled and halved lengthwise

Nutrition Info

Per Serving

Calories: 373 kcal
|
Carbohydrates: 17 g
|
Dietary Fiber: 2 g
|
Fat: 16 g
|
Protein: 32 g
|
Sugars: 5 g

About: Nutrition Info

Cooking Directions

In a large pot, melt the butter over moderately low heat. Add the onion, celery, garlic, and 3/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the wine, tarragon, clam juice, tomatoes, and water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
Meanwhile, put a medium frying pan over moderately low heat. Toss the bread cubes with the oil and the remaining 1/4 teaspoon salt; add them to the pan. Cook, stirring frequently, until crisp and golden brown, about 5 minutes. Remove from the heat and toss the croutons with 1/8 teaspoon pepper and 2 tablespoons of the parsley.
Stir the cod and shrimp into the soup. Cook, stirring occasionally, until the seafood is just done, 3 to 5 minutes. Stir in 1/4 teaspoon pepper and the remaining parsley and serve the soup topped with the croutons.

Yield: 4 servings

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Notes:

Wine

Fish soup with an herb-infused broth makes us think of sunlit patios overlooking a shimmering Mediterranean. If you were in Nice, you'd be drinking a Provencal rose. Why not here?

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