Shrimp and Cod with Tarragon Broth and Croutons

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

Ingredients

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

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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