Recipe - Holiday Seafood Bisque

2 tablespoon Butter
2 Bacon strips, minced
1 small Onion, chopped
One fourth cup Allpurpose flour
2 cup Dry white wine
1 Potato, peeled and minced
One fourth teaspoon Dried thyme
One fourth teaspoon Dried tarragon
1 teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Tomato paste
1 pound Cleaned seafood
2 cup 35% Real Whipping Cream
2 tablespoon 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 34 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 3/4inch chunks. Add seafood and cream to the pot
when potatoes are tender. Bring to a boil, reduce heat
and simmer 58 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