| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Dutch |
Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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