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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

341.3 calories; protein 31.6g 63% DV; carbohydrates 29.7g 10% DV; fat 10.4g 16% DV; cholesterol 127.8mg 43% DV; sodium 685.1mg 27% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2011
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 and Marci YUM! We went ahead and used the shrimp on hand. Usually my younger kids do NOT like fish but 2 of 3 ate it one saying it was delicious. It didn't LOOK really good but that was probably the barley and the mushrooms we added in. I had expected it more creamy but it was a mellow creamy texture and not chowdery. Overall VERY tasty and a forgiving base for alterations. Thank you. Read More
(5)
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2011
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 and Marci YUM! We went ahead and used the shrimp on hand. Usually my younger kids do NOT like fish but 2 of 3 ate it one saying it was delicious. It didn't LOOK really good but that was probably the barley and the mushrooms we added in. I had expected it more creamy but it was a mellow creamy texture and not chowdery. Overall VERY tasty and a forgiving base for alterations. Thank you. Read More
(5)
Rating: 4 stars
01/19/2011
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 bay seasoning lemon pepper season salt lemon juice and a touch of hot sauce (optional). I sprinkled some shredded cheddar on top and served with toasted garlic bread - delicious! Read More
(3)
Rating: 5 stars
06/16/2012
Very good. Read More
(1)
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Rating: 5 stars
12/06/2011
Fast and delicious. Great for a week night dinner. Might add a bay leaf next time. Everybody gobbled it up. Read More
(1)
Rating: 4 stars
03/15/2012
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. Read More
Rating: 5 stars
09/06/2012
Delicious! I used half the cayenne and it was too spicy for our kiddos just FYI. I will definitely make this again! Read More
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Rating: 4 stars
11/05/2014
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. Read More
Rating: 5 stars
05/18/2016
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 Read More
Rating: 5 stars
05/06/2012
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 I'd double the recipe. I am giving this one 5 stars. Read More