Wednesday, July 12, 2006
Bite with Belkys: Sizzling Seafood Kettle from Tarpon Bend
Nothing says South Florida cuisine like seafood. But if you can't decide what to buy, we may have the answer. It's a tropical stew with a tangy taste. Time to Grab A Bite With Belkys.
The Chef: Peter Boulukos
The Restaurant: Tarpon Bend
The Dish: Sizzling Seafood Kettle
- 1 five oz. dolphin filet, 1/4 inch thick
- 3 clams
- 3 mussels
- 3 jumbo shrimp peeled and deveined, tails on
- 5 oz. calamari filet, 1/4 inch thickness
- 8 pieces cooked, skin-on Red bliss potato, 1" x 1" dice
- 4 oz. red onion, 1"x 1" cut, steamed until tender
- 5 oz. grilled vegetables (sliced 1/4" x 1 1/2" -2"). Can be zucchini, squash, whatever you prefer
- 14 oz. tomato broth (equal parts tomato sauce and chicken stock)
- 1 tsp. chopped garlic
- 1 tsp. butter
- 1/2 tsp. parsley
Method of Preparation:
1. Season the shrimp, calamari, and vegetables with salt and pepper.
2. Place 1 oz. of olive oil in a 10" saute pan and heat.
3. Add the clams and cover for one minute to begin steaming.
4. Add 1 teaspoon of chopped garlic and cook until flagrant and lightly colored.
5. Add the dolphin and saute for one minute.
6. Add tomato-broth mix.
7. Add the shrimp, mussels, calamari, potatoes and grilled vegetables and cook for approximately 4 minutes with another saute pan covering the seafood and vegetables.
8. Season with salt and pepper finish with 1 teaspoon of butter and ? teaspoon chopped parsley.
9. Serve the seafood kettle in the stew pot arranging the clams and mussels around the outside of the kettle, place fish on top.
Chef Peter Boulukos: "And this is our sizzling seafood kettle from Tarpon Bend. Enjoy!"
Tarpon bend has three locations in Broward County.
FOR MORE INFORMATION:
1630 Bell Tower Lane
Weston Town Center
Weston, FL 33326