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Experience the Life
: Food
: "Carolina Fish Muddle" Recipe from Colonial Williamsburg
Christiana Campbell's Tavern
Colonial Williamsburg
Williamsburg, Virginia
Serves 6
For the muddle:
2 tablespoons olive oil
1 leek, trimmed. rinsed and thinly sliced
1 celery stalk, trimmed and sliced
1 red bell pepper, seeds and ribs removed and thinly sliced
1 green bell pepper, seeds and ribs removed and thinly sliced
½ cup dry white wine
2 cups diced tomatoes
¼ cup tomato paste
1 cup fish stock or bottled clam juice
1 teaspoon chopped fresh tarragon
Salt and freshly ground black pepper to taste
18 fresh mussels, scrubbed with beard scraped off
18 littleneck or cherrystone clams, scrubbed
18 large shrimp, peeled and deveined
18 sea scallops
1 pound monkfish, trimmed and cut into slices 3/4-inch thick
1. For the muddle, heat the olive oil in a Dutch oven or large
saucepan over medium high heat. Add the leek, celery, green and
red bell pepper, and saute over medium heat, stirring frequently,
for 5 to 7 minutes, or until the vegetables are lightly browned,
Add the white wine to the pan, and stir to dislodge any
vegetables, Add the tomatoes, tomato paste, stock, tarragon, salt
and pepper, and bring to a boil over medium high heat. Lower the
heat, and simmer the stew, stirring occasionally, for 30 minutes.
2. While the stew is simmering, place the clams and mussels in
another saucepan. Discard any that do not firmly close when
tapped. Place the pan covered over high heat, and steam the
mollusks for 3 minutes, shaking the pan a few times but not
uncovering it. Remove the pan from the heat, and discard any
clams or mussels that did not open. Remove them from the pan with
a slotted spoon, and set aside covered. Strain the liquid through
a sieve lined with a paper coffee Filter or cheesecloth. Add the
liquid to the stew.
For the garnish:
2 egg yolks
2 garlic cloves, peeled
¼ teaspoon saffron threads (crushed into 1 tablespoon hot water)
½ cup olive oil
½ cup vegetable oil
Salt and freshly ground pepper to taste
6 slices toasted Sally Lund or French bread
3. To make the garnish, combine the egg yolks, garlic and
saffron with its liquid in a blender or food processor fitted
with the steel blade. Puree, and then slowly add the olive and
vegetable oils in a very slow stream through the feed tube,
scraping the sides as necessary. The sauce should have the
consistency of a mayonnaise.
4. To serve, place the shrimp, scallops and monkfish into the
simmering fish stew. Stir gently. When the stew returns to a
boil, cover the pan, turn off the heat, and let the pot sit
undisturbed for 5 minutes. Ladle the soup into bowls, and arrange
the clams and mussels on the top. Spread the saffron sauce on the
toast, and place one on top of each serving.
Note: The fish stock base and sauce can be prepared up
to 1 day in advance and refrigerated, tightly covered. The toasts
can he made in advance and kept loosely covered at room
temperature. Reheat the stew to boiling, and cook the seafood
just prior to serving.
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