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