Title: Shrimp, Chicken and Bacon in a Pot
Categories: Seafood Poultry Main
Yield: 6 Servings
| 1/4 | lb | Bacon; cut in 1/4-in dice |
| 1 | c | Dry white wine |
| 1 1/2 | lb | Chicken breast meat cut into 1-in strips |
| 12 | | Raw jumbo shrimp peeled and deveined |
| 5 | c | Fish stock or chicken broth |
| 1 | tb | Finely minced garlic |
| 2 | ts | Finely minced onion |
| 1 | ts | Celery seed |
| 1 | ts | Aniseed or fennel seed |
| 3 | | Sprigs fresh tarragon leaves only, chopped, -OR- |
| 1 | tb | -Dried tarragon leaves |
| 2 | c | Broccoli florets |
| 3/4 | c | Milk |
| | | Salt; to taste |
| | | Freshly ground pepper to taste |
| 2 | tb | Unsalted butter |
SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
the bacon, stirring, for 2 minutes without browning. Add the white wine,
increase heat to high, bring to a boil and cook 1 minute to burn off the
alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
off heat and add the chopped fresh tarragon leaves. Serve the soup in a
tureen and ladle it into the garnished bowls at the table.