Shrimp and Cod with Tarragon Broth Recipe

In a large pot, melt the butter over moderately low heat. Add the onion, celery, garlic, and ¾ teaspoon of the salt. Cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.

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 salt; add them to the pan. Cook, stirring frequently, for about 5 minutes until crisp and golden brown.

Remove from the heat and toss the croutons with ⅛ teaspoon pepper and 2 tablespoons of parsley.

Stir the cod and shrimp into the soup. Cook, stirring occasionally for 3 to 5 minutes until the seafood is just done. Stir in ¼ teaspoon pepper and the remaining parsley.

Serve the soup topped with the croutons.