1.7 cups canned tomatoes diced with their juice one 15-ounce can canned
2 ribs celery chopped
1 cup bottled clam juice
0.8 pound cod fillet boneless skinless cut into approximately 1-by-1/2-inch strips
1.3 teaspoons tarragon dried
0.5 cup cooking wine dry white
0.3 cup parsley fresh chopped
2 cloves garlic minced
4 servings fresh-ground pepper black
2.5 tablespoons olive oil
1 onion chopped
1 teaspoon salt
0.8 pound shrimp shelled halved lengthwise
3 cups water
Equipment
frying pan
pot
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.
Wine Recommendation: 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 Provenal ros. Why not here?
