Marci's Noyo Harbor Pan Roast MARCIL reviews online

Marci's Noyo Harbor Pan Roast


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.


Edition Details



Cooking method

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.
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.
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.

Number of persons


Full cooking time

15 m

Cooking time

30 m

Time for preparing

45 m




10.4 g




31.6 g


128 mg


685 mg

Ingredients Marci's Noyo Harbor Pan Roast

1 cup water
2 tablespoons all-purpose flour
1 tablespoon butter
1/2 teaspoon paprika
3 cloves garlic, minced
1 cup chopped celery
1/4 cup heavy cream
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon sea salt
2 (14 ounce) cans vegetable broth
1 teaspoon fresh ground black pepper
2 red potatoes, cubed
1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
1 cup sliced yellow onion
8 ounces langostino or shrimp


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