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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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 6|
|Calories from Fat: 340 (79%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 22.3g||112 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 126.1mg||39 %|
|Sodium 271.2mg||9 %|
|Potassium 381.2mg||10 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 15g|
|Protein 4.7g||7 %|
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Calories per serving: 432
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