Marci's Noyo Harbor Pan Roast

Marci's Noyo Harbor Pan Roast

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MARCIL
Recipe by  MARCIL

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (8)

Rate This Recipe
tecrammell
4

tecrammell

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 already cooked instead of potatoes I added some carrots that needed used. Other than that, followed closely and Marci, YUM! We went ahead and used the shrimp on hand. Usually, my younger kids do NOT like fish but 2 of 3 ate it, one saying it was delicious. It didn't LOOK really good, but that was probably the barley and the mushrooms we added in. I had expected it more creamy, but it was a mellow creamy texture and not chowdery. Overall, VERY tasty and a forgiving base for alterations. Thank you.

dcwahoo
2

dcwahoo

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 lacks the nice spice (even with the cayenne) and flavor that I enjoy in a great soup. So I added some Old bay seasoning, lemon pepper, season salt, lemon juice, and a touch of hot sauce (optional). I sprinkled some shredded cheddar on top and served with toasted garlic bread - delicious!

moniqx4
1

moniqx4

Very good.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 29.7 g
  • 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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