Seafood Bisque

December 19, 2017

This flavorful bisque is perfect for warming you during a cold winter.  It also would be great as an appetizer for your Christmas or New Year's Eve celebration.  A bisque is a type of creamy soup that is made with shellfish.  This bisque uses shrimp as the shellfish component.  The other main component of this seafood bisque is the cod.  I got this wonderful recipe from Betty Crocker's 2004 Holiday publication, and it is definitely a keeper!  The added basil pesto is what makes this dish extra special as it adds a richness to it.  This seafood bisque is so good you might be tempted to pour it over pasta as a sauce!  Now there's a thought...

Bon Appetit!



I used store bought pesto, but feel free to make your own.


As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded parmesan cheese on each serving.

Preparation time is 15 minutes.  Total time is 25 minutes.


Click here for a printable version of this recipe.


  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • 2 cans (14 ounces each) chicken broth

  • 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-ounce jar)

  • 12 ounces cod fillet, cut into 1-inch pieces

  • 12 ounces to 1 pound uncooked peeled and deveined medium shrimp, thawed if frozen and tails removed

  • 1/2 cup basil pesto

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground pepper



In a 4-quart Dutch oven (really heavy pot), melt butter over medium/high heat.  Stir in the flour.  Gradually, stir in the broth, half-and-half, and wine (or water).  Stir in the bell peppers and cod.  Heat to boiling, stirring occasionally.  Stir in the shrimp.  Simmer uncovered 2 to 3 minutes or until the shrimp are pink and firm.  Stir in the pesto, salt, and pepper.  Makes 8 servings.



(edited by Anna Weicht)

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