Colonial Fish Muddle Recipe

From Dorothy McNett's Recipe Book.

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Colonial Fish Muddle

From Dorothy McNett's recipes at I know, the title is a bit strange but a fish muddle was a big fish and seafood course served many times. Use whatever fish and seafood you can get and is fresh in season! Huddle and Muddle!

2 tablespoons extra virgin olive oil
1 small leek, trimmed and sliced thin
1 stalk of celery, thinly sliced
1 red and 1 green bell pepper, thinly sliced
1/2 cup dry white wine
2 cups diced fresh tomatoes
1/4 cup tomato paste
1 cup fish stock
1 teaspoon chopped fresh tarragon
salt and pepper, as desired for your tastes
10 or more fresh mussels, scrubbed
10 or more fresh clams, scrubbed
10 or more fresh shrimp or prawns, peeled and deveined
10 or more sea scallops
1 pound or so of fresh fish such as cod, snapper, monkfish, etc, cut into 3/4 inch slices

Garnish Sauce...
2 egg yolks
2 - 3 cloves garlic
1/4 teaspoon saffron threads
3/4 cup extra virgin olive oil
sea salt and freshly ground pepper, as desired
croutons or crackers or French bread pieces

Heat the olive oil in Dutch oven or stock pot. Add the sliced leeks, celery, and peppers and saute over medium heat for 5 - 6 minutes. Add the wine, tomatoes, tomato paste, stock, tarragon, salt and pepper. Bring to a boil, reduce heat, loosely cover and simmer about 30 minutes, stirring occasionallyi. In another saucepan, steam the clams and mussels to open them and then remove them to a plate and pour any of their cooking liquids into the stew. Add the shrimp, scallops and chunks of fish to the stew and cook just a few minutes. In meantime in food processor with steel chopping blad in place whirl the egg yolks, garlic and saffron to make a paste and then add the olive oil, salt and pepper and blend to make a nice sauce. To serve, place the stew into flat soup bowls and top with the cooked clams and mussels over each serving and garnish with crackers or bread slices and drizzle with a bit of the sauce and serve!

Recipe created 2020-02-17.

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