Williamsburg Seafood Muddle
List of Ingredients
In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood. "Muddle" comes from early settlers and means "a mess of fish."
2 tablespoons vegetable oil
2large onions, thinly sliced
2 medium carrots, peeled and finely chopped
1 celery rib, thinly sliced
1 clove garlic, minced
1 (16-ounce) can tomatoes, drained, seeded and chopped
2 medium all-purpose potatoes, cut into 1/2-inch dice
6 cups fish stock or bottled clam juice
Salt and freshly ground black pepper to taste
Pinch saffron threads (optional)
12 small clams, preferably Little Necks, scrubbed
1 pound lean fish (cod, flounder, bass or snapper), cut into 2-inch piece
1/2 pound medium shrimp, peeled, deveined and halved
12 small mussels, rinsed and beards removed
1/4 cup finely chopped fresh parsley
Recipe
Heat oil in a large kettle or soup pot over medium-high heat. Add onions,carrots and celery. Cook, stirring often, until softened, 3 to 5 minutes.
Add garlic and cook 1 minute longer. Stir in tomatoes and potatoes. Reduce heat to medium-low, cover and cook until potatoes are slightly softened, about 10 minutes. Watch carefully and add a few tablespoons of fish stock if
necessary to prevent scorching.
Pour in fish stock and increase heat to high. Bring to a boil, reduce heat to medium, and season with salt and pepper. Add saffron and simmer until potatoes are completely cooked, 10 to 15 minutes longer.
Add clams and cook until they start to open, about 5 minutes. Add fish, shrimp and mussels. Cook until fish is opaque, shrimp are pink, and clams and mussels are fully opened, about 10 minutes. (Discard any clams or mussels that remain unopened.) Season with salt and pepper. Sprinkle with parsley and serve hot in warmed bowls.
Makes 4 to 6 servings.
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