Seafood Bisque

Seafood Bisque

Ingredients:

1/3 cup butter or margarine

1/3 cup all-purpose flour

1 carton (32 oz) 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

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Southern SOUL recipes , funnies and cute ideas.
· November 8, 2013 ·

Seafood Bisque

Ingredients:

1/3 cup butter or margarine

1/3 cup all-purpose flour

1 carton (32 oz) 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

Directions:

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.

As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving.
Photo: *~Pabe’~* Seafood Bisque Ingredients: 1/3 cup butter or margarine 1/3 cup all-purpose flour 1 carton (32 oz) 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 Directions: 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. As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving.
Photo: Seafood Bisque Ingredients: 1/3 cup butter or margarine 1/3 cup all-purpose flour 1 carton (32 oz) 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 Directions: 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. As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Photo: *~Pabe’~* Seafood Bisque Ingredients: 1/3 cup butter or margarine 1/3 cup all-purpose flour 1 carton (32 oz) 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 Directions: 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. As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving.