(as found on bettycrocker.com/recipes)
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 carton (32 oz) 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 fresh, uncooked, peeled & deveined, medium shrimp, tails peeled
1/2 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
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.
Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.