Marci's Roast Inspired by Noyo Harbor

Ingredients 0/15

Step 1

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

Step 2

Pour in the vegetable broth and water. Bring everything to a boil, then lower the heat to medium-low, cover the pot, and let it simmer until the potatoes are just tender—about 10 to 15 minutes.

Step 3

While that’s simmering, mix the heavy cream with the paprika, cayenne, black pepper, and sea salt in a small bowl. Take about half a cup of the hot broth from the pot and stir it into the cream mixture to warm it up, then whisk in the flour until smooth.

Step 4

Pour this creamy mixture back into the soup and raise the heat to bring it to a gentle boil. Add the fish and shellfish, cover the pot, and simmer for another 3 to 4 minutes, or until the fish flakes easily with a fork.