1/3 cup butter or margarine
1/3 cup all purpose flour
2 cans (14 oz each) chicken broth
4 coups (1 qt) half and half
1/2 dry white wine or water
1/2 cup chopped drained roasted red bell peppers (from a 7 oz jar)
12 oz cod fillet, cut into 1 inch pieces or any other fish that you prefer
12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tail shells removed
1/2 cup basil pesto
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1. In a 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. Stir in pesto, salt and pepper.