Soup: spring seafood stew
Ragout and stew
1 teaspoon olive oil 1 cup Leek 3 cloves Garlic 1 cup White wine 1 14 oz can Chicken broth 3/4 pound Shrimp 3/4 pound Scallops 2 tablespoon Butter 1 1/2 cups Tomato 1 tablespoon Tarragon 1 teaspoon Lemon zest 1/2 teaspoon Salt 1/2 teaspoon Black pepper 1/4 teaspoon Cayenne pepper
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