Shrimp and Cod with Tarragon Broth and Croutons

Name: Shrimp and Cod with Tarragon Broth and Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 2/3 cups canned diced tomatoes with their juice (one 15-ounce can); 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

Servings: persons

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 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
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

1
In a large pot, melt the butter over moderately low heat.
2
Add the onion, celery, garlic, and 3/4 teaspoon of the salt.
3
Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
4
Add the wine, tarragon, clam juice, tomatoes, and water.
5
Bring to a boil.
6
Reduce the heat and simmer for 10 minutes.
7
Meanwhile, put a medium frying pan over moderately low heat.
8
Toss the bread cubes with the oil and the remaining 1/4 teaspoon salt; add them to the pan.
9
Cook, stirring frequently, until crisp and golden brown, about 5 minutes.
10
Remove from the heat and toss the croutons with 1/8 teaspoon pepper and 2 tablespoons of the parsley.
11
Stir the cod and shrimp into the soup.
12
Cook, stirring occasionally, until the seafood is just done, 3 to 5 minutes.
13
Stir in 1/4 teaspoon pepper and the remaining parsley and serve the soup topped with the croutons.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, chopped, 2 ribs celery, chopped, 2 cloves garlic, minced, and more.

Yes, Shrimp and Cod with Tarragon Broth and Croutons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!