Marci's Noyo Harbor Pan Roast

Marci's Noyo Harbor Pan Roast

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

45 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

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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.

Fast and delicious. Great for a week night dinner. Might add a bay leaf next time. Everybody gobbled it up.

Great flavor! My changes: I used bacon drippings (instead of butter) and smoked paprika. And I used the fish I had on hand - whiting fillets, no shrimp or shellfish

I love, love, love this recipe. I made it with cod and shrimp and it came out great. More salt is definitely needed and I added a splash of lemon juice. Otherwise, this is a great soup when you ...

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 ...

Delicious! I used half the cayenne and it was too spicy for our kiddos, just FYI. I will definitely make this again!

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