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Seafood Muddle (4-6 servings) From A Killer Cookbook #3: Holiday Recipes to Accompany The Reporter Who Died Probing This dish is eaten from Virginia to the Low Country of South Carolina. “Muddle” comes from early English settlers and means “a mess of fish.” A Fish Muddle is also the name of a social occasion where Fish Muddle is served. 12 small clams, scrubbed 1 pound white fish (cod, flounder, or snapper), cut into 2-inch pieces ½ pound medium shrimp, peeled and deveined 12 small mussels, rinsed and with beards removed 2 tablespoons olive oil 2 large onions, thinly sliced 2 medium carrots, peeled and finely chopped 1 celery rib, thinly sliced 1 clove garlic, minced 1 16-ounce can diced tomatoes, drained 4 medium potatoes, cut into pieces 6 cups fish stock or bottled clam juice salt and freshly ground black pepper to taste ¼ cup finely chopped fresh parsley 4-6 eggs (optional) cooked noodles (optional) Prepare the fish and seafood and set it all aside. Heat the olive oil in a large soup pot over medium-high heat. Add the onions, carrots, and celery and cook until softened, 3 to 5 minutes, stirring often. Add the garlic, and cook 1 minute longer. Stir in the tomatoes and fish stock, and bring the combo to a boil over high heat. Reduce the heat to medium. Add the potatoes, cook for 5 minutes, then add the clams and cook until they start to open, about another 5 minutes. Add the mussels, cook yet another 5 minutes, and add the fish and shrimp. Cook until the fish is opaque, the shrimp are pink, and the clams and mussels are fully opened. Discard any clams or mussels that remain unopened. If desired, eggs can be poached on the top of the broth before serving. Season the soup with salt and pepper, sprinkle with parsley, and serve hot in bowls or over noodles.
Ariel Quigley Mysteries