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Dockside Seafood Menu Recipe

Name: Boathouse Restaurants Dockside Seafood Menu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs large shrimp, peeled and deveined; 0.5 lbs bay scallops; 1 lbs firm white fish (cod or halibut), cut into 1-inch pieces; 2 tbs olive oil; 1 tbs unsalted butter; 1 cup yellow onion, small dice; 0.5 cup celery ribs, small dice; 0.5 cup red bell pepper, small dice; 3 tsp garlic cloves, minced; 2 tbs tomato paste; 1 cup diced canned tomatoes (14 oz can); 3 cups fish stock or low-sodium chicken stock; 0.5 cup dry white wine (optional); 0.5 cup heavy cream; 2 tbs fresh lemon juice; 1 tsp old bay seasoning; 0.5 tsp smoked paprika; 0.5 tsp dried thyme; 1 item bay leaf; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs fresh parsley, chopped; 4 servings crusty bread or steamed rice, for serving; 1 tbs chopped fresh chives; 0.25 tsp red pepper flakes (optional); 1 tsp extra-virgin olive oil (drizzle)

Inspired by Boathouse Restaurant

Time45m

Serves4

Make Dockside Seafood Menu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood Stew

1 lbs large shrimp, peeled and deveined

1/2 lbs bay scallops

1 lbs firm white fish (cod or halibut), cut into 1-inch pieces

2 tbs olive oil

1 tbs Unsalted butter

1 cup yellow onion, small dice

1/2 cup celery ribs, small dice

1/2 cup red bell pepper, small dice

3 tsp Garlic cloves, minced

2 tbs tomato paste

1 cup diced canned tomatoes (14 oz can)

3 cups fish stock or low-sodium chicken stock

1/2 cup dry white wine (optional)

1/2 cup Heavy cream

2 tbs fresh lemon juice

1 tsp old bay seasoning

1/2 tsp Smoked paprika

1/2 tsp dried thyme

1 item bay leaf

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tbs Fresh parsley, chopped

4 servings crusty bread or steamed rice, for serving

Garnish & Finish

1 tbs Chopped fresh chives

1/4 tsp red pepper flakes (optional)

1 tsp extra-virgin olive oil (drizzle)

Method

Seafood Stew

Prepare seafood

Pat shrimp, scallops, and fish pieces dry with paper towels. Season lightly with 0.25 tsp salt and 0.25 tsp black pepper; set aside in the refrigerator while you prepare the base.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, add 2 tbs olive oil and 1 tbs butter. When oil shimmers and butter melts, add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw tomato taste. Add the diced tomatoes, 0.5 cup white wine (if using) and scrape any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes.

Add stock and seasonings

Pour in 3 cups fish or chicken stock. Add 1 tsp Old Bay, 0.5 tsp smoked paprika, 0.5 tsp dried thyme, 1 bay leaf, and remaining 0.75 tsp salt (total salt in recipe). Bring the mixture to a gentle simmer and cook 8–10 minutes to allow flavors to marry.

Finish with seafood

Reduce heat to low. Stir in the prepared fish pieces first and simmer gently 3–4 minutes — just until they begin to turn opaque. Add the scallops and shrimp and simmer another 2–3 minutes until scallops are opaque and shrimp are pink and curled. Do not overcook.

Enrich and balance

Stir in 0.5 cup heavy cream and 2 tbs fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Finish herbs

Stir in 2 tbs chopped fresh parsley. Keep the stew just warm (do not let boil) while preparing garnishes and serving vessels.

Garnish & Serve

Ladle the seafood stew into shallow bowls. Sprinkle each serving with chopped chives and a pinch (about 1/8–1/4 tsp) of red pepper flakes if you like heat. Drizzle a little extra-virgin olive oil over each bowl for shine and mouthfeel.

Serve immediately with crusty bread for dipping or steamed rice. Each serving should be hot and fragrant; encourage diners to squeeze additional lemon if desired.