Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
1/4 lb BACON,CUT IN 1/4" DICE
2 ts FINELY MINCED ONION
1 c DRY WHITE WINE
1 ts CELERY SEEDS
1 1/2 lb BONELESS SKINLESS
1 c CHICKEN BREASTS,1"STRIPS
1 ts ANISE OR FENNEL SEEDS
3 SPRIGS FRESH TARRAGON LEAVES
OR 1 TB DRIED
12 RAW JUMBO SHRIMP CLEANED
5 c FISH STOCK OR
CHICKEN BROTH
2 c BROCCOLI FLORETS
3/4 c MILK
1 tb FINELY MINCED GARLIC
SALT AND FRESHLY GROUND PEP

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK
BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO
HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE
HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3
MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2
MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP
BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH
TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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