Williamsburg Seafood Muddle Recipe

Name: Williamsburg Seafood Muddle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 2 medium carrots, peeled and finely chopped; 1 celery, thinly sliced; 1 clove garlic, minced; 16 ounces canned tomatoes, drained, seeded, and chopped; 2 medium potatoes, cut into 1/2-inch dice; 6 cups fish stock (fish stock preferred, clam juice can be somewhat salty) or 6 cups bottled clam juice (fish stock preferred, clam juice can be somewhat salty); salt & freshly ground black pepper, to taste; 1 pinch saffron thread; 12 small clams, scrubbed, preferably Little Necks; 1 lb lean fish such as cod, flounder, bass or 1 lb red snapper, cut into 2-inch pieces; 1/2 lb medium shrimp, shelled, de-veined, and halved; 12 small mussels, rinsed and beards removed; 1/4 cup finely chopped fresh parsley, for garnish

Servings: persons

2 tablespoons vegetable oil
2 large onions, thinly sliced
2 medium carrots, peeled and finely chopped
1 celery, thinly sliced
1 clove garlic, minced
16 ounces canned tomatoes, drained, seeded, and chopped
2 medium potatoes, cut into 1/2-inch dice
6 cups fish stock (fish stock preferred, clam juice can be somewhat salty) or 6 cups bottled clam juice (fish stock preferred, clam juice can be somewhat salty)
salt & freshly ground black pepper, to taste
1 pinch saffron thread
12 small clams, scrubbed, preferably Little Necks
1 lb lean fish such as cod, flounder, bass or 1 lb red snapper, cut into 2-inch pieces
1/2 lb medium shrimp, shelled, de-veined, and halved
12 small mussels, rinsed and beards removed
1/4 cup finely chopped fresh parsley, for garnish

1
Heat the oil in a large kettle or soup pot over medium-high heat.
2
Add the onions, carrots, and celery and saute, stirring often, until softened, about 5 minutes; add the garlic, stir, and saute 1 minute.
3
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).
4
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.
5
Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
6
Add the scrubbed clams and cook until they begin to open, about 5 minutes.
7
Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
8
Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
9
Serve hot in warmed bowls, garnished with chopped parsley.
10
Note: if you don't have saffron, you can leave it out - but it's more authentic with it.
11
Also, for a good fish stock, check White Wine Fish Stock recipe #51186.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large onions, thinly sliced, 2 medium carrots, peeled and finely chopped, 1 celery, thinly sliced, and more.

Yes, Williamsburg Seafood Muddle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Williamsburg Seafood Muddle

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