Holiday Seafood Bisque

Ready in 1h

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1 Potato; peeled and diced
1 sm Onion; chopped
2 c Dry white wine
2 tb Butter
1 lb Cleaned seafood
1 ts Salt
2 tb Fresh parsley; chopped
1/4 ts Pepper
2 c 35% Real Whipping Cream
1/4 ts Dried tarragon
2 strips Bacon; diced
1 tb Tomato paste
1/4 c All-purpose flour
1/4 ts Dried thyme

Original recipe makes 6



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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