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.