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In a 6-quart soup pot add olive oil and set over medium heat. Once the oil is slightly warm add in the garlic and saute for a few minutes so the garlic is fragrant but not browning.
Stir in the tomatoes, stock, wine and crushed red pepper. Let simmer for about 10 minutes just to help the flavors come together.
After about 10 minutes add in the cod and shrimp. Let it simmer for about 5 minutes just to cook through the seafood. This step could take less time and you don't want it to overcook so keep an eye on the food.
Once finished cooking remove from the heat and stir in basil, parsley and lemon juice. Taste and season with desired amount of kosher salt.
In a small skillet set over medium heat add butter. Once the butter is melted add in remaining ingredients. Cook for about 5 minutes just to get the panko crumbs nice and toasted brown.