THE RECIPE JOURNAL · Main Course
Pan Roast by Marci from Noyo Harbor
This recipe brings the flavors of the coast right to your kitchen with a simple, delicious pan roast that’s perfect for any night. Marci from Noyo Harbor shares her easy method for a cozy, satisfying meal you’ll want to make again and again.
FROM THE KITCHEN • Pan Roast by Marci from Noyo Harbor
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Deboned Chicken Pot Recipe
Something delicious to watch next.
01
Step 1
Start by melting the butter in a large pot over medium heat. Add the celery, onion, and potatoes, and cook everything together, stirring now and then, until the onions become soft and see-through—about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
02
Step 2
Next, pour in the vegetable broth and water. Bring the mixture to a boil, then lower the heat to medium-low, cover the pot, and let it simmer until the potatoes are just tender, which should take around 10 to 15 minutes.
03
Step 3
While that’s cooking, mix the heavy cream with paprika, cayenne, black pepper, and sea salt in a small bowl. Take half a cup of the hot broth and whisk it into the cream mixture, then stir in the flour until smooth.
04
Step 4
Pour this creamy mixture back into the pot and bring the soup to a gentle boil. Add your fish and shellfish, cover, and simmer for about 3 to 4 minutes, or until the fish flakes easily when you poke it with a fork.
Why you’ll love it
This dish is full of rich, savory flavors that come together beautifully in a simple pan roast. It’s a comforting meal that feels both rustic and elegant. Perfect for any night when you want something hearty without too much fuss.
How to serve
Serve with roasted vegetables or a fresh green salad for a balanced meal. A side of creamy mashed potatoes or crusty bread works well to soak up the delicious pan juices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to keep the meat tender and avoid drying it out.
