Recipe By MARCIL
Rating
Published Mar 10th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 341.3

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.

Recipe 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
  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 341.3
  • Carbohydrate 29.7 g
  • Cholesterol 127.8 mg
  • Fat 10.4 g
  • Fiber 4 g
  • Protein 31.6 g
  • Saturated Fat 5.5 g
  • Sodium 685.1 mg
  • Sugar 5.5 g

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Reviews

  1. Great flavor! My changes: I used bacon drippings (instead of butter) and smoked paprika. And I used the fish I had on hand - whiting fillets no shrimp or shellfish
  2. This was way to prepare and delicious. The only thing I added was a 1/4 teaspoon more of Cheyenne pepper and salt and 1/2 lb more fish.
  3. Delicious! I used half the cayenne and it was too spicy for our kiddos just FYI. I will definitely make this again!
  4. Very good.
  5. Yum. This was terrific. I thought I had an onion but it was starting to go bad so I didn't put any onion in it. I also used chicken broth instead of vegetable. It says 4 servings but my husband and I ate all of it so if I were making it for 4 adults - Read more ...
  6. Super easy and quite tasty. I used langoustines and hake. I also added carrots. Even with the cream this dish was fairly light. The garlic was wonderful in it but I used quite a bit more salt.
  7. Fast and delicious. Great for a week night dinner. Might add a bay leaf next time. Everybody gobbled it up.
  8. Gave this recipe a try tonight with tilapia and shrimp (what I happened to have) and otherwise followed the recipe exactly but was pretty disappointed with the flavor. The recipe as it stands lacks the nice spice (even with the cayenne) and flavor that I enjoy in a great soup. So I added some Old - Read more ...
  9. OK though I don't like reviewing a recipe that I didn't follow exactly this definitely needed a review so others could see it was tried! I HAD to alter it to what i had on hand: pearled barley already cooked instead of potatoes I added some carrots that needed used. Other than that followed closely - Read more ...
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