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SEAFOOD FLORENTINE BISQUE

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 1/3 cup butter
  • 1 10 ounce package frozen chopped spinach thawed, drained
  • 1/4 cup finely chopped yellow onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 14.5 ounce cans reduced sodium chicken broth
  • 3 cups half & half
  • 1/2 cup chopped jarred roasted red peppers drained
  • 1/2 pound cod fillets cut into 1-inch pieces
  • 3/4 pound frozen 51-60 count peeled & deveined tail-off uncooked shrimp thawed
  • 3/4 pound bay scallops
  • 1/4 cup dry sherry
DIRECTIONS

In large saucepan or Dutch oven, melt butter over medium heat. Sauté spinach, onions, salt, pepper and cayenne pepper until onions are tender.

Stir in flour; cook 1 minute. Add chicken broth, half & half, red peppers and cod; bring to a boil over medium-high heat.

Reduce heat and simmer until thickened and cod is cooked (about 10 minutes).

Stir in shrimp, scallops and sherry; continue cooking until shrimp and scallops are opaque (about 2-3 minutes). Salt and pepper to taste.