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With roots in Louisiana’s Creole cuisine, seafood pan roast is a restaurant-quality stew with layers of flavor and a creamy, well-seasoned sauce. Use any kind of seafood you like, and serve it with steamed rice and/or garlic bread to soak up the flavorful broth.
If you’re a fan of seafood and complex-flavored stews and curries, I think you’re going to love this recipe.
What is Seafood Pan Roast?
Despite what its name sounds like, this is not a recipe for a roast, and neither is it a pan-roasted recipe!
If you’ve been to The Oyster Bar at Palace Station Casino in Las Vegas, Nevada or Grand Central Oyster Bar & Restaurant in Grand Central Terminal, New York, New York, you’ve probably heard of (or had) a pan roast! This is a seafood stew that’s similar to a chowder with a flavorful tomato and cream-based sauce. And that creamy broth is really where the magic happens.
Although it’s popular in Las Vegas oyster bars, I’ve heard that Louisiana’s Creole cuisine largely influenced this recipe. This dish is a little bit like Provençal bouillabaisse meets Cajun cream sauce, and also reminds me of a classic Louisiana tomato-based fish stew called courtbouillon (aka court-bouillon, couvillion, or coubion). Similar to gumbo, this recipe is also typically served with white rice.
How to Layer Flavors
This seafood pan roast recipe starts with a base flavor of the “holy trinity” in Cajun and Creole cuisine: onion, celery, and green bell pepper cooked in butter. Aromatics, including garlic and thyme, add another layer of flavor, and then we deglaze the pan with white wine and a splash of brandy.
The seasonings and spices typically include some combination of things like Worcestershire sauce, Tabasco sauce, cocktail sauce, and/or Old Bay seasoning, to name just a few. Heavy cream adds rich flavor and velvety texture, and tomatoes not only make the sauce blush, but add the perfect amount of acidity to offset the cream’s rich sweetness. All in all, it’s a masterfully delicate balancing act of flavors.
Seafood in a pan roast can include shrimp, crab, scallops, crawfish, lobster, oysters, clams, salmon, etc. Essentially, whatever you like or have on hand! I’m allergic to shellfish, so I wanted to make a version without it. My favorite seafood combination is half salmon and half flaky white fish, such as cod, halibut, or haddock.
This recipe can be on the spicy side, which you’d expect from a Creole dish. However, it’s well-balanced and also has sweet and tangy ingredients; and of course the cream mellows the kick! Additionally, one of the best things about making it at home is that you can customize the spice level to suit your taste preference.
Why This Recipe is a Winner
- The flavor profile is something completely unique. It’s a delicate balance of sweet, spicy, salty, and tangy notes, and they harmonize wonderfully.
- There are so many different seasonings, spices, and flavorings that go into this dish, it’s not the end of the world if you don’t have one or two. For example, don’t run to the store for golden caster sugar! Just substitute with something similar that you have on hand. Honey works well, or you can use half granulated white sugar and half light brown sugar. And another example, don’t run out for bay leaves! They add to the complexity of the broth, but you’d be hard-pressed to notice if you skip them.
- You can customize it with any seafood you like. I recommend using at least two different types of seafood, keeping the amount to between 2 to 3 pounds for this recipe, and being mindful if the seafood you use has different cook times so you can add them accordingly. Other than that, the sky is the limit!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – This adds richness and acts as the fat that we cook the “holy trinity” in. If you don’t have butter, you can use oil instead.
- Onion, celery, and green bell pepper – In Cajun and Creole cuisine, these three vegetables are called the “holy trinity”. Similar to mirepoix in French cuisine, the holy trinity serves as the base for many recipes.
- Garlic – Aromatic garlic adds a pungent, spicy flavor that mellows as it cooks.
- Minced fresh thyme – Citrusy, earthy thyme pairs beautifully with seafood.
- Dry white wine – Here we deglaze the pan with a little bit of dry white wine, which also adds fruity acidity to balance the dish. Either Sauvignon Blanc or Pinot Grigio work well. Alternatively, if you don’t want to use wine, you can use 1/2 cup of water with 2 teaspoons fresh lemon juice added.
- Brandy – Here we add brandy (which is a distilled wine liqueur) along with the white wine to deglaze the pan. Brandy adds another layer of complexity, and pairs beautifully with a savory cream sauce. If you don’t have brandy, you can substitute with cognac, which is a type of brandy that’s from Cognac in southwest France. While I give a substitute idea for the white wine, I don’t recommend omitting or substituting brandy; it really adds something special to seafood pan roast!
- Canned San Marzano tomatoes – If you can only find whole tomatoes, crush them with your hands; we want the tomatoes and their juices for this recipe. San Marzano tomatoes are prized for the fact that they have less acidity, less seeds, and a more intensely robust tomato flavor than other varieties. However, if you can’t find them, use any type of crushed tomatoes.
- Tabasco sauce – Or any kind of hot sauce you like. You can adjust the amount to suit your tastes.
- Worcestershire sauce – This savory fermented condiment adds a ton of umami flavor.
- Golden caster sugar – I like the subtle notes of caramel that golden caster sugar adds; however, regular sugar, brown sugar, or honey will all work well.
- Old Bay seasoning – Hailing from Baltimore, Maryland, Old Bay is a blend of 18 different seasonings, including celery salt and paprika. It’s used to season seafood dishes, especially ones containing shrimp and crab.
- Salt – To make sure our fish stew isn’t bland.
- Smoked sweet paprika – For smokiness and a subtle fruity flavor.
- White pepper – With its earthy, piquant flavor and notes of ginger, white pepper goes really well here. However, you can use black pepper if that’s what you have on hand.
- Cayenne pepper – Feel free to adjust the amount of cayenne depending on how spicy-hot you want this dish.
- Bay leaves – As this stew cooks, bay leaves infuse their herbal flavor into the broth.
- Seafood – Use 2 to 3 pounds of two (or more) different kinds of seafood for this recipe. I like to use salmon and a flaky white fish, which cook in about the same amount of time. You can use shrimp, crab, scallops, crawfish, lobster, oysters, clams, salmon, or whatever seafood you like; just be mindful of the cooking times for the different items so nothing is overcooked.
- Heavy whipping cream – For rich flavor and silky smooth texture.
- Fresh lemon juice – The tart, citrusy flavor of fresh lemon juice added at the end wakes up the flavor of this dish.
- Minced fresh parsley – For bright green color and fresh flavor.
How to Make Seafood Pan Roast
- Add the butter to a 5-quart Dutch oven or similar pot over medium heat. Once the butter is mostly melted, add the onion, celery, and bell pepper; cook until the vegetables are softened but not browned, about 10 minutes, stirring occasionally.
- Stir in the garlic and thyme and cook 1 minute, stirring constantly.
- Add the wine and brandy, and cook until it’s mostly evaporated, about 3 minutes, using a wooden spoon to scrape up any brown bits that have formed on the bottom.
- Add the tomatoes (with juices), Tabasco, Worcestershire, sugar (or honey), Old Bay, paprika, white pepper, cayenne pepper, and bay leaves. Bring up to a gentle boil, cover, and cook for 5 to 10 minutes, stirring occasionally. Turn the heat down as needed so it doesn’t boil vigorously.
- Add the seafood, tucking it down in the liquid. Cover the pot, and let it cook at a gentle boil (adjusting the heat down as necessary) until the seafood is fully cooked. Don’t stir or you run the risk of breakup up the seafood. (I use large chunks of salmon and white fish and it takes about 7 to 10 minutes.)
- Turn off the heat. Add the cream, lemon juice, and parsley, stirring very gently so you don’t break up the fish too much. Taste and adjust seasonings to taste. Serve along with steamed rice and/or garlic bread, garnished with fresh parsley or thyme.
Storage & Reheating
Store leftovers covered in the fridge for up to 4 days. The best way to reheat this is similar to a cream soup: in a saucepan on the stovetop over medium-low heat until it’s steaming and bubbling around the outside.
Freezing
You can freeze this for up to 3 months. The flavor will be fine, but note that depending on what type of seafood you use, the texture of the seafood can change after freezing and reheating. For example, the fish will likely break apart into small flakes, and things like mussels may become rubbery.
Tips for Success
- Make sure to mince the onion, celery, and bell pepper. Not only does this help ensure that they cook at the same rate, but unlike a rustic seafood chowder, for this stew we don’t want large pieces of vegetables.
- If you use fish as your seafood of choice, I recommend getting skinless fillets or removing the skin yourself, as the skin’s texture tends to get rubbery here. Also, you can cut the fish into pieces if you like, but you don’t have to. I just tuck the fillets into the hot liquid and cover the pot. Once the fish is fully cooked, it flakes easily.
- Note that there is no fish stock, clam juice, or water added to this recipe. That isn’t a mistake. The sauce comes from the ingredients cooking down and releasing their moisture, the canned tomatoes with their juices, and the cream. If you want the thick, creamy texture shown in the photos, don’t be tempted to add more liquid.
Frequently Asked Questions
Bisque is a velvety-smooth, creamy French soup that typically contains crustaceans, such as lobster or crab. Cognac or white wine deglazes the pan, and cream adds richness and silky texture. Traditionally, crustacean shells were ground into a fine paste and used to thicken the soup, while the crustacean meat was added to the soup.
Unlike a bisque, we don’t puree this stew to give it a smooth consistency. I’d say pan roast falls somewhere between a smooth pureed bisque and a rustic chunky chowder.
Shrimp, crab, scallops, crawfish, lobster, oysters, clams, salmon, white fish, etc. Take this dish and make it your own by adding your favorite kind of seafood. Just note that different types of seafood have different cooking times, and add each ingredient accordingly.
The spicy heat in this seafood stew is from Tabasco sauce, cayenne pepper, and Old Bay seasoning. If you want a dish that’s on the mild side, omit the Tabasco sauce and cayenne pepper, and add them slowly to taste.
Serve it with something to help soak up all the delicious sauce! For example, on a bed of rice or with a scoop of rice on top. Garlic toast is another great option for serving with this, or try sliced buttered artisan bread.
More Seafood Dinner Recipes You’ll Love
- Creamy New England Fish Chowder – rich, hearty, and healthy comfort food
- 15-Minute Pistachio-Crusted Salmon – an elegant dinner that’s as easy as it is delicious
- 30-Minute Pan-Seared Cod with Tomato Garlic Sauce – another easy, impressive meal full of flavor and nutrition
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Seafood Pan Roast Recipe
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Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion minced (about 2 1/2 cups minced)
- 2 large stalks celery minced (1 heaping cup minced)
- 1 green bell pepper minced (1 heaping cup minced)
- 5 large cloves garlic crushed
- 1 tablespoon minced fresh thyme
- 1/2 cup dry white wine such as Sauvignon Blanc or Pino Grigio
- 1/4 cup brandy or cognac
- 28 ounce can San Marzano tomatoes crushed with your hands (with juices)
- 1 1/2 tablespoons Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons golden caster sugar or honey
- 2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper more or less to taste
- 2 bay leaves
- 2 pounds seafood of choice see Notes
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh parsley
Serving Suggestions:
- Fresh parsley or thyme (for garnish)
- Steamed rice such as jasmine (for serving)
- Sliced bread or garlic bread (for serving)
Instructions
- Add the butter to a 5-quart Dutch oven or similar pot over medium heat. Once the butter is mostly melted, add the onion, celery, and bell pepper; cook until the vegetables are softened but not browned, about 10 minutes, stirring occasionally. Stir in the garlic and thyme and cook 1 minute, stirring constantly.
- Add the wine and brandy, and cook until it’s mostly evaporated, about 3 minutes, using a wooden spoon to scrape up any brown bits that have formed on the bottom.
- Add the tomatoes (with juices), Tabasco, Worcestershire, sugar (or honey), Old Bay, paprika, white pepper, cayenne pepper, and bay leaves.
- Bring up to a gentle boil, cover, and cook for 5 to 10 minutes, stirring occasionally. Turn the heat down as needed so it doesn’t boil vigorously.
- Add the seafood, tucking it down in the liquid. Cover the pot, and let it cook at a gentle boil (adjusting the heat down as necessary) until the seafood is fully cooked. Don’t stir or you run the risk of breakup up the seafood. (I use large chunks of salmon and white fish and it takes about 7 to 10 minutes.)
- Turn off the heat. Add the cream, lemon juice, and parsley, stirring very gently so you don’t break up the fish too much.
- Taste and adjust seasonings to taste.
- Serve along with steamed rice and/or garlic bread, garnished with fresh parsley or thyme.
Notes
- Seafood: I like to use 1 pound salmon and 1 pound white fish (such as cod, halibut, or haddock), cut into large chunks. If you eat shellfish, you can use lobster, crab, crawfish, shrimp, oysters, mussels, clams, scallops, or anything else you like. Also, you can use fresh or frozen seafood here; just make sure to thaw it and drain off the liquid if it’s frozen.
- Liquid: Note that there is no fish stock, clam juice, or water added to this recipe. That isn’t a mistake. The sauce comes from the ingredients cooking down and releasing their moisture, the canned tomatoes with their juices, and the cream. If you want the thick, creamy texture shown in the photos, don’t be tempted to add more liquid.
- Storage and Reheating: Store leftovers covered in the fridge for up to 4 days. The best way to reheat this is similar to a cream soup: in a saucepan on the stovetop over medium-low heat until it’s steaming and bubbling around the outside.
- Freezing: You can freeze this for up to 3 months. The flavor will be fine, but note that depending on what type of seafood you use, the texture of the seafood can change after freezing and reheating. For example, the fish will likely break apart into small flakes, and things like mussels may become rubbery.
- Nutrition Information: The nutritional information for this recipe was calculated without the optional rice or bread for serving.
- Gluten Free: To keep this dish gluten free, make sure to use a gluten free Worcestershire sauce.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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How do you not curdle the cream with the lemon juice?
Stephanie, There are a couple different factors that help with this: 1) Make sure the heat is off when you add the cream and lemon juice because we don’t want extreme temperatures here. (Additionally, it helps if your cream isn’t super cold, so you can get it out of the fridge 10 to 15 minutes before you’re ready to add it.) 2) Measure your lemon juice so you don’t accidentally add more than the recipe calls for because we don’t want too much acidity.