Directions
- In a saucepan, heat the oil over medium heat. Cook the onion, leeks and garlic for 1 to 2 minutes.
- Add the carrots, celery and potatoes. Continue cooking for 4 to 5 minutes. Add salt and pepper.
- Add turmeric and white wine. Simmer until the liquid has reduced completely.
- Sprinkle with flour and cook for 1 minute, stirring constantly.
- Add the broth and bisque. Bring to a boil, then simmer for 12 to 15 minutes over low-medium heat, until the vegetables are tender.
- Add the seafood, tomatoes and pesto. Continue cooking for 4 to 7 minutes.
