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

¼ cup heavy cream

½ teaspoon paprika

½ teaspoon cayenne pepper

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

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.