Marci's Noyo Harbor Pan Roast Recipe - Allrecipes.com
Marci's Noyo Harbor Pan Roast Recipe
  • READY IN 45 mins

Marci's Noyo Harbor Pan Roast

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

Jan 07, 2011

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.

 
Jan 19, 2011

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!

 

10 Ratings

Jun 16, 2012

Very good.

 
Dec 06, 2011

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

 
Nov 04, 2014

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.

 
Jan 04, 2014

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.

 
Sep 06, 2012

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

 
May 06, 2012

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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