My husband went on a fishing trip near Fort Bragg this summer, and he returned to the campground with a bunch of freshly caught cod. This recipe was created using an idea from a pan roast dish we once enjoyed at a restaurant. This recipe is delicious, versatile, and healthy. Serve with crisp bread (whole wheat for more fiber! ), lemon slices, or Tabasco sauce for a kick.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 685 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
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
I love, love, love this recipe. I made it with cod and shrimp and it came out great. More salt is definitely needed and I added a splash of lemon juice. Otherwise, this is a great soup when you don’t want something heavy.
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.
It’s a cold day on the east coast and I wanted a quick meal to give to my father after his dialysis using langostinos and left over whiting. Needless to say, my father loved it! I made it more of a stew than a soup and between my father and my son they ate it up in one afternoon. It was delicious.
Delicious! I used half the cayenne and it was too spicy for our kiddos, just FYI. I will definitely make this again!
Very good.
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.
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.
Fast and delicious. Great for a week night dinner. Might add a bay leaf next time. Everybody gobbled it up.
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!
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.