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Seafood Bisque

  • Prep 25 min
  • Total 25 min
  • Ingredients 11
  • Servings 8

Ingredients

1/3
cup butter or margarine
1/3
cup Gold Medal™ all-purpose flour
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
4
cups (1 quart) 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 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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
860mg
36%
Potassium
490mg
14%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until thoroughly heated.

As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Or for a simple yet "showy" garnish for each serving, tie a chive around an additional cooked shrimp.

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. Reduce heat; simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt and pepper.

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