Carolina Fish Muddlefrom Christiana Campbell's Tavern Serves 6
Page 1 of 4 Carolina Fish Muddle continued.
Muddle Instructions: 1. 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. 2. 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. Page 2 of 4 Carolina Fish Muddle continued. Garnish Ingredients:
Garnish Instructions: 1. 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. Page 3 of 4 Carolina Fish Muddle continued. 2. To serve, place the shrimp, scallops and monkfish into the
simmering fish stew. Page 3 of 4
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