Marci's Noyo Harbor Pan Roast

• 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
• 1/4 cup heavy cream
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon fresh ground black pepper
• 1/4 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

1. Heat the butter in a stock pot over medium heat.
2. Stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Add the garlic and cook for about 1 minute.
4. Pour in the vegetable broth and water.
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
6. Combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl.
7. Pour 1/2 cup of hot broth into the cream mixture; stir.
8. Whisk in the flour.
9. Stir the cream mixture into the soup and bring to a boil.
10. Add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.

butter, celery, onion, red potatoes, garlic, vegetable broth, water, heavy cream, paprika, cayenne pepper, fresh ground black pepper, salt, flour, white fish, langostino

Taken from allrecipes.com/recipe/marcis-noyo-harbor-pan-roast/ (may not work)