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Holiday Seafood Bisque

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      Title: HOLIDAY SEAFOOD BISQUE
 Categories: Seafood, Main dish
      Yield: 6 Servings
 
      2 tb Butter
      2    Bacon strips, diced
      1 sm Onion, chopped
    1/4 c  All-purpose flour
      2 c  Dry white wine
      1    Potato, peeled and diced
    1/4 ts Dried thyme
    1/4 ts Dried tarragon
      1 ts Salt
    1/4 ts Pepper
      1 tb Tomato paste
      1 lb Cleaned seafood
      2 c  35% Real Whipping Cream
      2 tb 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 3/4-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.
 
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