Recipe by mersaydees
From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!
Top Review by rpgaymer
This was pretty good! I'm not a big fan of European/American food, but this was well-flavored and refreshing. The thyme was a nice touch and the broth turned out great, but I really could not taste the bacon in the stew. I wish I had used oysters, but alas my store did not have any fresh ones. I really think that they oysters would have made this dish exceptional! [Reviewed for PLEASE REVIEW MY RECIPE]
- 1⁄4 lb bacon, cut into 1/4-inch dice
- 1 cup dry white wine
- 1 1⁄2 lbs chicken breasts, boneless skinless, cut into 1-inch-wide strips
- 12 jumbo shrimp, peeled and deveined
- 5 cups fish stock (or canned low-sodium chicken broth) or 5 cups chicken stock (or canned low-sodium chicken broth)
- 1 tablespoon garlic, finely minced
- 2 teaspoons onions or 2 teaspoons shallots, finely minced
- 1 teaspoon celery seed
- 1 teaspoon anise seed or 1 teaspoon fennel seed
- 3 sprigs fresh tarragon, leaves removed and chopped or 1 tablespoon dried tarragon
- 2 cups broccoli florets
- 12 oysters, shucked (optional)
- 3⁄4 cup milk
- fresh ground black pepper
- 2 cups cooked rice (optional)
- 2 tablespoons unsalted butter
Directions See How It's Made
- Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning. Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
- Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now. Bring to a boil, then reduce uncovered, for 2 minutes. If using oysters, add them with the milk. Taste the soup for salt and pepper and add as desired.
- To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls. If serving rice, add it to the bowls. Return the broth to a boil and stir in the butter until melted. Remove from the heat and, if using fresh tarragon, add it to the soup. Serve the soup in a tureen, and ladle it into the garnished bowls at the table.