Shrimp and Cod with Tarragon Broth and Croutons

Shrimp and Cod with Tarragon Broth and Croutons
Photo by © Melanie Acevedo

Ingredients

  • 3 cups water
  • 2 cups 1/2-inch bread cubes cut from good-quality white bread
  • ½ cup dry white wine
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 ¼ teaspoons dried tarragon
  • 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
  • + 9 more ingredients
    • 1 cup bottled clam juice
    • 2 ½ tablespoons olive oil
    • 2 tablespoons butter
    • 1 onion, chopped
    • ¾ pound boneless, skinless cod fillet, cut into approximately 1-by-1/2-inch strips
    • 1 teaspoon salt
    • 1/3 cup chopped fresh parsley
    • Fresh-ground black pepper
    • ¾ pound medium shrimp, shelled and halved lengthwise

1. 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 ...

View full recipe at My Recipes

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