Marci's Noyo Harbor Pan Roast |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
1/4 cup heavy cream |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper (optional) |
1 teaspoon fresh ground black pepper |
1/4 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 |
Directions:
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.
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.
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.
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