Marci's Noyo Harbor Pan Roast

Name: Marci's Noyo Harbor Pan Roast
Total time: 45
Yield: 4
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 (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

Recipe by MARCIL from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 tablespoon butter
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1 cup chopped celery
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1 cup sliced yellow onion
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2 red potatoes, cubed
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3 cloves garlic, minced
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2 (14 ounce) cans vegetable broth
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1 cup water
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¼ cup heavy cream

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½ teaspoon paprika
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½ teaspoon cayenne pepper (Optional)
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1 teaspoon fresh ground black pepper
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¼ teaspoon sea salt
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2 tablespoons all-purpose flour
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1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
•

8 ounces langostino or shrimp

Instructions

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.