Friday, August 26, 2016

Marci's Noyo Harbor Pan Roast


  • Servings: 4
  • 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


    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • 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.

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