Sarasotas Florida Boiled Seafood Pot Recipes

Steps:

• Fish -- In a small pot topped with a steamer or colander, add enough water to the bottom so you can steam the fish, but you don't want too much water so when it boils it comes through the steamer or colander. Cook on a low boil. Add the fish and cook the fish for 4-6 minutes until opaque. Remove to cool in a small bowl. Then lightly break up, don't flake, just break up. Just keep in the bowl for right now.
• Potatoes and Leeks -- Add the potatoes and Leeks to the same steamer or colander and cook 6-8 minutes until tender. Don't over cook, just slightly tender. Remove and add to the bowl with the fish. Reserve 1/2 cup of the water to use in the sauce.
• Sauce -- Using that same pot, the bottom half only, melt the butter and then stir in the flour and cook for just a minute on medium heat until you have a nice roux or thickening agent. You don't want it to brown. Then add in the milk, reserved water, salt and pepper and cook on medium until the sauce thickens. This should take about 2-3 minutes. Then finish by adding the sherry wine and cheese. Cook on low until the cheese is melted.
• Topping -- Just mix the cracker crumbs, melted butter and parsley.
• Casserole -- In a 13x9" pan, spray with Pam or a non stick stick spray and add the fish and potatoes. Then pour the sauce over the casserole and finish with the cracker crumb topping.
• Bake -- Loosely cover the casserole with aluminum foil and bake in a preheated 350 degree oven for about 35-40 minutes. After 15 minutes remove the foil and continue cooking. Cooking until brown and bubbly.
• Serve -- A nice side of broccoli raab and you don't need anything else. A perfect cold night dinner.

Steps:

• Method -- The only method to this is layering, One or two layers of an ingredient, cook a bit, then the next layers, cook, etc., it is very easy. Drain, serve and enjoy! The only prep, is cutting the onions and lemons. When I buy my seafood, I also make sure the fish guy cleans my mussels and clams so I don't have to worry about that when I get home, but I do rinse them just to be safe but I don't have to clean them, just a quick rinse is all they need. The rest you can just throw inches.
• Rinse and brush your potatoes well. Now large ones, I cut in half, medium to small, I just leave whole, either way. Cut the large onions in half, thaw the artichokes and quarter your lemons.
• Boiling Liquid -- Add the beer and water to equal 6 quarts along with 3/4 cups Old Bay and bring to a boil.
• As it starts to boil reduce the heat to medium high and add in the onions and potatoes and cover. Add 1-2 lemon wedges. Cook 5-7 minutes.
• Then add in the corn (cobs cut in half, silk cleaned), also the sausage links cut in 1/2 or 1/3'rds, cover again for 5-7 minutes.
• Then add in the artichokes and a couple lemon wedges, topped with lobster, mussels, clams, crab and more lemon and cover again, about 10 more minutes until the mussels and clams begin to open.
• If you need more water, add another 3 quarts and 2/3 cup Old Bay and turn to high and bring to a boil, covered, and then reduce back to medium. Just keep an eye on the clams and mussels. When they start to open is when you want to add the shrimp.
• Add the shrimp and the remaining lemon wedges, squeeze a couple on top of the shrimp, cover, and cook until the shrimp are pink and they begin to curl.
• Turn off the heat. DONE! Just lift up the strainer, or drain if just using a pot on the stove or grill and pour everything on the table.
• It is the best meal ever, and fun. Now, I make a spicy cocktail sauce and a garlic herb butter, but use what you like. Grill or just bake some bread to soak up the butter sauce and enjoy with the seafood. I served some roasted tomato soup with this once which was really good and then just a fresh tomato bread salad another time, so please serve what you like, but it is so much fun. And I say this serves 6 possible 8-10 depending of your guests, so have fun what you add.