Seafood Pan Roast Recipe

Vegas style seafood pan roast featured image

Pan roast is a seafood stew with a tomato and cream-based sauce. Thanks to a combination of Creole cuisine's holy trinity, a blend of seasonings, spices, cream, and a hint of brandy, this dish ends up with a beautifully balanced and very unique flavor profile.

Course Main Course

Cuisine American

Keyword Pan Roast, Pan Roast Recipe, Seafood Pan Roast, Seafood Pan Roast Recipe

Prep Time 25

Cook Time 35

Servings servings

Calories 419kcal

Author Faith Gorsky

Equipment

Dutch oven

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)

US Customary - Metric

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