Best Williamsburg Seafood Muddle Recipes

NORTH CAROLINA FISH MUDDLE

North Carolina Fish Muddle image

Provided by Nancy Harmon Jenkins

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting
1 fish head
2 bay leaves
1 large onion, peeled and sliced
1 carrot, scraped and cubed
1 rib celery with leaves, chopped
7 to 8 peppercorns
8 drops Tabasco sauce (or more to taste)
Salt to taste
1/4 pound salt pork, approximately, cut in small cubes
1 tablespoon water
6 scallions, chopped fine (including some of the green)
2 large ribs celery, chopped fine
4 medium-size potatoes, peeled and finely diced
Salt and freshly ground black pepper to taste
Minced fresh parsley and lemon wedges for garnish

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).

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 6 grams, Sodium 1145 milligrams, Sugar 3 grams

COLONIAL SEAFOOD PIE

Colonial Seafood Pie image

If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites.

Provided by luvinlif2k

Categories Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 chicken bouillon cubes
1/2 lb scallops
12 oysters
1/2 lb firm white fish fillet, diced
5 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, finely diced
5 tablespoons flour
1/2 cup lobster meat, cooked and cut into bite-sized pieces (I used imitation)
1/4 cup dry sherry
salt & pepper
pastry dough, for a 10-inch double-crust 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.