Marci's Noyo Harbor Pan Roast

Recipe View 5 mins In a large stockpot or Dutch oven, melt the butter over medium heat. Add the celery, onion, and potatoes. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Recipe View 11 mins Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer gently until the potatoes are just tender, about 10-15 minutes.

Recipe View 1 mins In a small bowl, combine the heavy cream, paprika, cayenne pepper, black pepper, and sea salt. Gradually whisk in 1/2 cup of the hot broth from the pot to temper the cream mixture. This prevents curdling.

Recipe View 13 mins Whisk in the flour into the cream mixture until smooth. Slowly pour the cream mixture into the soup, stirring constantly to incorporate it evenly. Bring the soup back to a gentle boil, stirring frequently.

Recipe View 4 mins Add the fish and shellfish to the pot. Cover and simmer until the fish is cooked through and flakes easily with a fork, and the shellfish is pink and opaque, about 3-4 minutes. Be careful not to overcook.

Recipe View 1 mins Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with crusty bread for dipping and lemon wedges for squeezing. A dash of your favorite hot sauce is optional, but adds a nice kick.