Marci's Noyo Harbor Pan Roast recipe
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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
Nutrition Info
- 341.3 caloriescarbohydrate: 29.7 gcholesterol: 127.8 mgfat: 10.4 gfiber: 4 gprotein: 31.6 gsaturatedFat: 5.5 gservingSize: -sodium: 685.1 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Marci's Noyo Harbor Pan Roast
Directions
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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.