Marci's Noyo Harbor Pan Roast

This summer in Fort Bragg, my husband went on a fishing charter and came back to the campground with a lot of fresh caught Cod. We came up with this recipe, which was inspired by a pan roast dish we once had in a restaurant. This dish is very versatile, delicious, and light! Serve with crunchy bread (whole wheat for extra fiber!), lemon wedges, or Tabasco sauce for an extra kick.

• 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
• ½ teaspoon paprika
• ¼ cup heavy cream
• ½ teaspoon cayenne pepper (Optional)
• 1 teaspoon fresh ground black pepper
• ¼ teaspoon sea salt
• 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

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.