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
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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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Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through.
If you use cooked shrimp, reserve 8 shrimp and tie a chive around each shrimp for an extra-special garnish.
As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving.
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