Bite with Belkys: Sizzling Seafood Kettle from Tarpon Bend

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

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.

Serves 2.

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:

Tarpon Bend
www.tarponbend.com
1630 Bell Tower Lane
Weston Town Center
Weston, FL 33326
954-888-9118