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Seafood Bisque

seafood bisque Entree
Seafood Bisque
  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 8

Special occasions call for extraordinary soups like whole shrimp swimming in a rich and creamy bisque.

Updated May 20, 2010
Progresso Broth
Make with
Progresso Broth

Ingredients

  • 1/3
    cup butter or margarine
  • 1/3
    cup all-purpose flour
  • 1
    carton (32 oz) Progresso™ 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

Steps

  • 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.

  • Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through. If you use cooked shrimp, reserve 8 shrimp and tie a chive around each shrimp for an extra-special garnish.
  • As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving.

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
500mg
14%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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