MARCI'S NOYO HARBOR PAN ROAST

Marci's Noyo Harbor Pan Roast image

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.

Provided by MARCIL

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 cup chopped celery
1 cup sliced yellow onion
2 red potatoes, cubed
3 cloves garlic, minced
2 (14 ounce) cans vegetable broth
1 cup water
¼ cup heavy cream
½ teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
¼ teaspoon sea salt
2 tablespoons all-purpose flour
1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
8 ounces langostino or shrimp

Steps:

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.
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.
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.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 29.7 g, Cholesterol 127.8 mg, Fat 10.4 g, Fiber 4 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 685.1 mg, Sugar 5.5 g