Marci's Noyo Harbor Pan Roast

Halibut, langostino, potatoes, and onions are simmered in a creamy broth. Try this easy one pot meal inspired by a favorite restaurant dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 341 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup water
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup chopped celery
• 1 teaspoon fresh ground black pepper
• 2 red potatoes, cubed
• 1 cup sliced yellow onion
• 2 (14 ounce) cans vegetable broth
• 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
• 8 ounces langostino or shrimp
• 0.5 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.25 cup heavy cream
• 0.25 teaspoon sea salt

Recipe Instructions

Step 1

Heat the butter in a stock pot over medium heat. Stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for about 1 minute.

Step 2

Pour in the vegetable broth and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

Step 3

Combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl. Pour 1/2 cup of hot broth into the cream mixture; stir. Whisk in the flour. Stir the cream mixture into the soup and bring to a boil. Add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.