Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4