Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
2 \N | Bacon strips, diced |
1 small | Onion, chopped |
¼ cup | All-purpose flour |
2 cups | Dry white wine |
1 \N | Potato, peeled and diced |
¼ teaspoon | Dried thyme |
¼ teaspoon | Dried tarragon |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 tablespoon | Tomato paste |
1 pounds | Cleaned seafood |
2 cups | 35% Real Whipping Cream |
2 tablespoons | Fresh parsley, chopped |
Ingredient notes: Chicken stock may be used in stead on dry white wine. Seafood should consist of shrimp, scallops, lobster, crab, or a combination. The seafood should be fresh, although defrosted is acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add bacon. cook until crisp. Remove and reserve bacon bits. Add onion to pan. Cook until tender. Sprinkle with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15 minutes until potatoes are tender. 3. While potatoes are cooking, cut seafood selection into ¾-inch chunks. Add seafood and cream to the pot when potatoes are tender. Bring to a boil, reduce heat and simmer 5-8 minutes or until seafood is cooked through. Taste and adjust seasoning if necessary. 4. Serve sprinkled with parsley and reserved bacon bits.