Ingredients
2tbspbutter
1onion,chopped
2ribs celery,chopped
2clovesgarlic,minced
1tspsalt
½cupdry white wine
1¼tspdried tarragon
1cupclam juice,bottled
1⅔cupsdiced tomatoes with their juice,(1 15 oz can), canned
3cupswater
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
Preparation
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.
