Noyo Harbor's Marci's Pan Roast

Ingredients

• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup sliced yellow onion
• 2 red potatoes, cubed
• 3 cloves garlic, minced
• 2 (14 ounce) cans vegetable broth
• 1 cup water
• ¼ cup heavy cream
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (Optional)
• 1 teaspoon fresh ground black pepper
• ¼ teaspoon sea salt
• 2 tablespoons all-purpose flour
• 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
• 8 ounces langostino or shrimp

Step 1

Melt the butter in a large pot over medium heat. Toss in the celery, onion, and potato, and cook everything together, stirring occasionally, until the onion is soft and translucent—this should take about 5 minutes. Then add the garlic and let it cook for just a minute until fragrant.

Step 2

Pour in the vegetable broth and water. Turn up the heat to bring it all to a boil, then lower the heat to medium-low. Cover the pot and let it simmer until the potatoes are just tender, which usually takes around 10 to 15 minutes.

Step 3

While that’s cooking, mix the heavy cream with the paprika, cayenne, black pepper, and sea salt in a small bowl. Ladle about half a cup of the hot broth into the cream mixture and stir to combine. Whisk in the flour to make a smooth mixture.

Step 4

Pour the cream mixture back into the pot and stir everything together. Bring the soup back to a gentle boil. Add the fish and shellfish, cover the pot, and let it simmer until the fish flakes easily with a fork—this should take about 3 to 4 minutes.