MENU
  • Facebook
    4
  • Pinterest
    3
  • Save
    3
  • Print
    5

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

Directions

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

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.
  • 2012 © and ®/™ of General Mills

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment