Williamsburg Seafood Muddle Recipes

NORTH CAROLINA FISH MUDDLE

Steps:

• Clean and scale fish, cutting off head and tail. Place the fish, and its head with other ingredients for court-bouillon in a large pot. Cover with cold water and simmer just until meat flakes from bones.
• Remove pot from heat and let cool. Remove fish and pick out all fish bones. Set meat aside. Strain broth, discarding the solids. Return liquid to pot and reduce over high heat to about 1 cup.
• Meanwhile, to prepare muddle, heat a large pot over medium heat and put in salt pork and water. When pork cubes are edged with brown and fat is translucent, add chopped scallions and celery and cook until moist and limp.
• Pour in reduced broth and diced potatoes and simmer until potatoes are soft, about 15 minutes. Then gently stir in fish and simmer 10 minutes more, tasting for seasoning, and adding salt and pepper as necessary. Ladle muddle into soup bowls, garnishing servings with minced fresh parsley. Serve at once, accompanied by lemon wedges and griddle cornbread (see recipe).

COLONIAL SEAFOOD PIE

Steps:

• Preheat oven to 375F 10 minutes before the pie is ready to go inches.
• Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
• Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
• Remove seafood and strain the stock.
• Reserve the stock.
• Melt butter in a small skillet over medium heat and sauté the onions and celery.
• Stir in the flour; add the stock and cook, stirring constantly, until thickened.
• Add the scallops, oysters, fish, lobster and sherry.
• Season with salt and pepper; cool.
• Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
• Pour in the seafood mix and top with pastry.
• Cut vents int eh top so that the steam can escape.
• Bake at 375°F for 25-30 minutes until the pastry is golden brown.

WILLIAMSBURG SEAFOOD MUDDLE

Steps:

• Heat the oil in a large kettle or soup pot over medium-high heat.
• Add the onions, carrots, and celery and sauté, stirring often, until softened, about 5 minutes; add the garlic, stir, and sauté 1 minute.
• Add the tomatoes and potatoes, stir; reduce the heat to medium low then cover and simmer until the potatoes are just softened, about 10 minutes (make sure to check it to make sure it doesn't scorch, you can add a few tablespoons of fish stock to keep it safe).
• Add the fish stock, increase the temperature to high, and bring to a boil; reduce the heat to medium, then season to taste with salt and pepper.
• Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
• Add the scrubbed clams and cook until they begin to open, about 5 minutes.
• Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
• Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
• Serve hot in warmed bowls, garnished with chopped parsley.
• Note: if you don't have saffron, you can leave it out - but it's more authentic with it.
• Also, for a good fish stock, check White Wine Fish Stock recipe #51186.