Shrimp and Cod with Tarragon Broth and Croutons

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Ingredients

1. 2 tablespoons butter
2. 1 onion, chopped
3. 2 ribs celery, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1/2 cup dry white wine
7. 1 1/4 teaspoons dried tarragon
8. 1 cup bottled clam juice
9. 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
10. 3 cups water
11. 2 cups 1/2-inch bread cubes cut from good-quality white bread
12. 2 1/2 tablespoons olive oil
13. Fresh-ground black pepper
14. 1/3 cup chopped fresh parsley
15. 3/4 pound boneless, skinless cod fillet, cut into approximately 1-by-1/2-inch strips
16. 3/4 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 and simmer for 10 minutes.
2. 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.
3. 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.