Savory Seafood Pan Roast Recipe from Noyo Harbor

Ingredients

• 1 tbsp of butter
• 1 cup of celery, chopped finely
• 1 cup of yellow onion, thinly sliced
• 2 red potatoes, cut into small cubes
• 3 cloves of garlic, minced
• 2 cans of vegetable broth (14 oz each)
• 1 cup of water
• ¼ cup of rich heavy cream
• ½ tsp of paprika for a touch of warmth
• ½ tsp of optional cayenne pepper for a fiery kick
• 1 tsp of freshly ground black pepper
• ¼ tsp of sea salt for a hint of the ocean
• 2 tbsp of all-purpose flour for thickening
• 1 lb of firm white fish, such as cod or halibut, chopped into 2-inch pieces
• 8 oz of langostino or succulent shrimp

Step 1

Melt the butter gently in a large stockpot set over a medium flame. Toss in the chopped celery, onion, and diced potato, allowing them to sauté until the onion becomes translucent and soft, typically taking around 5 minutes. Introduce the minced garlic, letting it release its aroma for about a minute.

Step 2

Next, pour in the vegetable broth and water, bringing the mixture to a lively boil. Lower the heat to a gentle simmer, covering the pot with a lid, and allow the potatoes to reach that perfect state of tenderness, approximately 10 to 15 minutes.

Step 3

Prepare a delightful blend in a separate bowl by mixing heavy cream with a sprinkle of paprika, a touch of cayenne pepper for some heat, freshly ground black pepper, and a pinch of sea salt. Take half a cup of the hot broth and combine it with the cream mixture, stirring it in gently. Sprinkle in the flour and whisk until well combined. Pour this creamy concoction into the soup, stirring it in as it comes to a gentle boil.

Step 4

Finally, gently add the assortment of fish and shellfish to the pot, covering it once more and allowing the flavors to meld as the seafood cooks through. This should take around 3 to 4 minutes, or until the fish flakes tenderly with a fork.