| 1/3 | cup butter or margarine |
| 1/3 | cup Gold Medal 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 |
- 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.
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