DUNEDIN, Fla. -- Sea Sea Riders is a restaurant across from Edgewater Park, just a stone's throw off the water on Main Street in downtown Dunedin.

  • Seafood Cobbler at Sea Sea Riders in Dunedin
  • Sea Sea Riders, 221 Main Street
  • Sea Sea Riders

The family-owned restaurant is celebrating 30 years serving the area.

In this episode of the Chef’s Kitchen, we find a recipe created by a Chef with a little free time and the run of his kitchen.

Executive Chef Ismet Tzekas really enjoys biscuits and chowder and seafood. Hence, the "Seafood Cobbler" was born.

Biscuits 

4 cups all-purpose flour

2 cups buttermilk

2 tsp salt

2 tsp sugar

½ pound butter

½ tsp baking soda

½ tsp Baking powder

Chef mixes the ingredients well, pours the mixture into muffin tin forms, baking 15 minutes at 350 degrees.

Chowder ingredients

Canola oil for sauté’

2 cups onions

2 cups red bell peppers

2 cups celery

2 cups fennel

5 pounds cubed, Idaho potatoes

2 quarts (8 ears) roasted corn in grill in husks

1 quart cream

2 quarts Fish stock

4 ounces of vegetable stock

3 21-24 count Shrimp

4 ounces snapper

4 Cedar Key middle neck clams

4 Prince Edward Island mussels

Pinch Fennel

Pinch Tarragon

Directions

Add canola oil and sauté’ celery, onion and red pepper.

Once the trinity softens, add fennel.

When you can smell the light liquorish of the fennel, along with the aroma of the onions, celery and bell pepper, add the fish stock.

Simmer for 10 minutes and add cream.

Simmer 10 more minutes and potatoes.

In a sauté’ pan on medium heat add a little canola oil to cook clams, fish and shrimp.

When the clams open, add enough chowder to cover the seafood.

(You’ll have more chowder!) 

Add vegetable stock.

Add mussels last, as they cook in about 20 seconds.

Pour over a muffin-tin biscuit in bowl.

Sprinkle with fennel and tarragon.