Seafood Bisque

 

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

• 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.