Seafood Bisque

 


Ingredients

  • 1/3
    cup butter or margarine
  • 1/3
    cup Gold Medal™ all-purpose flour
  • 1
    carton (32 oz) Progresso™ chicken broth (4 cups)
  • 4
    cups (1 qt) half-and-half
  • 1/2
    cup dry white wine or water
  • 1/2
    cup chopped drained roasted red bell peppers (from 7-oz jar)
  • 12
    oz cod fillet, cut into 1-inch pieces
  • 12
    oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 1/2
    cup basil pesto
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon freshly ground pepper

  • Steps

1 In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.

2 Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

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