Serves: 4
Total Calories: 170
Cut fish into cubes (you will have about 2 1/2 cups) set aside.
In a 3-quart saucepan, place water, potato, carrot, and salt. Bring to a boil over medium-high heat reduce heat to low and simmer 4 minutes or until vegetables are partially cooked. Add fish. Cover and cook 8 to 10 minutes or until vegetables are tender and fish is opaque.
Meanwhile, in a small saucepan over medium heat, cook and stir soup, half-and-half, and pepper until smooth and heated through. Gently stir into fish mixture. Over medium heat, cook 2 minutes longer, stirring occasionally.
Serve with oyster crackers.
This Pier One Bisque recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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