Shrimp Chicken and Bacon in a Pot - serve 6

1/4 lbs bacon, cut in ¼-in dice
1 cup dry white wine
1 1/2 lb chicken breast meat cut into 1-in strips
12 raw jumbo shrimp peeled and deveined
5 cup fish stock or chicken broth
1 tbsp finely minced garlic
2 tsp finely minced onion
1 tsp celery seed
1 tsp aniseed or fennel seed
3 sprigs fresh tarragon leaves only, chopped,
2 cup broccoli florets
3/4 cup milk
Salt and pepper to taste
2 tbsp unsalted butter

Set a large, heavy pot or dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning.
Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol.
Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. Cover and cook 3 minutes.
Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls.
Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves.
Serve the soup in a tureen and ladle it into the garnished bowls at the table.