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Carolina Fish Muddle Recipe

Ingredients

How to make it

  • 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.
  • 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:
  • 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.
  • 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

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    This recipe is a massively HUGE HIGH 5er!!! What more can I say and I LOVE fish soup/stew.
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome recipe family will luv it thanks high5
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  • otterpond 14 years ago
    I love fish stews like this. It is what I will order off any menu at a good seafood house. Tell me what you would substitute if you were unable to get monk fish.
    Was this review helpful? Yes Flag

The Cook

victoriaregina USA, VA

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