HOLIDAY SEAFOOD BISQUE

		      Title: HOLIDAY SEAFOOD BISQUE
  Categories: Seafood, Main dish
       Yield: 6 Servings
  
       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
  
   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.