Ingredients:
1⁄3 cup butter or margarine
1⁄3 cup all-purpose fl our
2 cans (14 oz each) chicken broth
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 fi llet, cut into
1-inch pieces
12 oz uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1⁄2 cup basil pesto
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground pepper

Method:
1 In 4-quart Dutch oven, melt butter over medium-high heat. Stir in fl our. 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. Stir in pesto, salt and pepper.

easy variation:
Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through.

seafood bisque recipe