jeudi 29 septembre 2022

Seafood bisque

 


                As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan.

Makes 8 servings

  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 2 cans (14 oz each) chicken broth
  • 4 cups half-and-half
  • ½ cup dry white wine or water
  • ½ cup chopped drained roasted red bell pepper (from 7-oz jar)
  • 12 oz cod fillet, cut into 1-inch pieces
  • 12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tail shells removed
  • ½ cup basil pesto
  • Salt and ground pepper, to taste
  1. In 4-quart Dutch oven, melt butter over medium-high heat ; stir in flour.
  2. Gradually stir in broth, half-and-half and wine ; stir in bell peppers and cod.
  3. Heat to boiling, stirring occasionally.
  4. Stir in shrimp, simmer uncovered 2 to 3 minutes or until shrimp are pink ; stir in pesto, salt and pepper.
BON APPÉTIT

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