How To Make Shrimp and Cod with Tarragon Broth
The shrimp and cod combination in this dish makes it interesting but the added peppery tarragon broth and crunchy croutons take this dish to a new realm.
- 2ribs celery,chopped
- ½cupdry white wine
- 1¼tspdried tarragon
- 1cupclam juice,bottled
- 1⅔cupsdiced tomatoes with their juice,(1 15 oz can), canned
- 2cupsbread cubes,½-inch cubes, cut from good quality white bread
- 2½tbspolive oil
- fresh ground black pepper,as needed
- ⅓cupfresh parsley,chopped
- ¾lbcod fillet,skinless, boneless, cut into approximately 1x½-inch strips
- ¾lbmedium shrimp,shelled and halved lengthwise
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.
- Calories: 388.85kcal
- Fat: 16.70g
- Saturated Fat: 5.39g
- Trans Fat: 0.25g
- Monounsaturated Fat: 8.08g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 20.28g
- Fiber: 4.22g
- Sugar: 5.68g
- Protein: 34.44g
- Cholesterol: 159.00mg
- Sodium: 1462.54mg
- Calcium: 162.25mg
- Potassium: 852.88mg
- Iron: 5.24mg
- Vitamin A: 150.66µg
- Vitamin C: 23.54mg
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