Marci's Noyo Harbor Pan Roast

Marci's Noyo Harbor Pan Roast

9
MARCIL 10

"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

45 m {{adjustedServings}} servings 341 cals
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Nutrition

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  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

9
  1. 10 Ratings

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OK, though I don't like reviewing a recipe that I didn't follow exactly, this definitely needed a review so others could see it was tried! I HAD to alter it to what i had on hand: pearled barley...

Gave this recipe a try tonight with tilapia and shrimp (what I happened to have), and otherwise followed the recipe exactly but was pretty disappointed with the flavor. The recipe as it stands l...

Very good.