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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sliced yellow onion
red potatoes, cubed
2 (14 ounce) cans
fresh ground black pepper
firm white fish, such as cod or halibut, cut into 2-inch chunks
langostino or shrimp
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.
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!
Fast and delicious. Great for a week night dinner. Might add a bay leaf next time. Everybody gobbled it up.
This was way to prepare and delicious. The only thing I added was a 1/4 teaspoon more of Cheyenne pepper and salt, and 1/2 lb more fish.
It's a cold day on the east coast and I wanted a quick meal to give to my father after his dialysis using langostinos and left over whiting. Needless to say, my father loved it! I made it more of a stew than a soup and between my father and my son they ate it up in one afternoon. It was delicious.
Delicious! I used half the cayenne and it was too spicy for our kiddos, just FYI. I will definitely make this again!
Yum. This was terrific. I thought I had an onion but it was starting to go bad so I didn't put any onion in it. I also used chicken broth instead of
vegetable. It says 4 servings but my husband and I
ate all of it so if I were making it for 4 adults, I'd double the recipe. I am giving this one 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Marci's Noyo Harbor Pan Roast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 94
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