https://www.bettycrocker.com/recipes/seafood-bisque/f12178a7-a396-43c1-9d31-0b6d6e7b03dc
Ingredients
- 1/3
- cup butter or margarine SAVE $
- 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 SAVE $
- 1/2
- cup chopped drained roasted red bell peppers (from 7-oz jar) SAVE $
- 12
- oz cod fillet, cut into 1-inch pieces
- 12
- oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeledSAVE $
- 1/2
- cup basil pesto SAVE $
- 1/4
- teaspoon salt
- 1/8
- teaspoon freshly ground pepper
Steps
-
1In 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.
-
2Stir 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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