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Marci's Noyo Harbor Pan Roast

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Recipe Summary 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.

Ingredients | Rexford Bench Campground Montana

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 (Optional)

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

Directions

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.

Info | Rexford Bench Campground Montana

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Marci's Noyo Harbor Pan Roast

Seafood, Fish,