Yum

This Seafood Bisque recipe (from Betty Crocker) was a hit at our house. I've had this soup on our meal plan for a few weeks now, but kept pushing it off. Mostly because I don't fix fish very often. For some reason it makes me nervous. But, this recipe was so simple and so delicious!

Let me know if you liked it as much as we do!

Total time: 25 minutes
Servings: 8

Ingredients:
1/3 cup butter
1/3 cup all-purpose flour
2 cans (14 oz each) chicken broth
4 cups half-and-half
1/2 cup dry white wine or water
1/2 cup chopped drained roasted red bell peppers
12 oz cod fillet, cut into 1-inch pieces
12 oz uncooked deveined peeled medium shrimp, thawed if frozen and tail shells removed
1/2 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions:
1. In 4-quart pot, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine (or water). 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. Stir in pesto, salt and pepper.
3. Enjoy!