Floridian Fish Muddle

Ingredients

24 ounces mahi (or other seasonal firm fish)

1 ½ pounds potatoes, red 

16 Sapelo island clams

16 ounces shrimp

8 toasted baguette slices

6 cups muddle broth (recipe follows)

8 ounces muddle butter (recipe follows)

Muddle Broth

1 cup olive oil

3 leek, rough chop

¼ stalk celery, rough chop

1 ½ onion, rough dice

2 fennel, rough chip

1 ounce garlic, clove (smashed)

¾ cup tomato paste

½ ounce thyme sprigs

2 cups white wine

Juice and zest of 3 oranges

¾ teaspoon saffron

½ bunch parsley

1 bay leaf

½ tablespoon salt, kosher

½ tablespoon shite pepper

½ fennel, seed

2 star anise

vMuddle Butter

1 pound butter, whole

Zest of 1 orange

4 cloves garlic, minced

2 teaspoons tarragon, dried

1 teaspoon salt, kosher

1 teaspoon paprika, sweet

2 star anise, ground

1 teaspoon fennel seed, ground

1 teaspoon saffron threads

¼ teaspoon cayenne pepper

1 teaspoon white pepper

Directions

Muddle Butter

Whip butter and fold all ingredients together.  Wrap tightly in plastic wrap and hold for service.

Muddle Broth

Saute the garlic, onion, celery, fennel and leek in the olive oil.  Add the tomato paste and caramelize.  Deglaze with the white wine and add all remaining ingredients.  Simmer for 3 hours. Strain through a china cap and chinois.  Reserve muddle broth for service.

Preparation

Season the mahi fillets (or other firm fleshed fish) with salt and pepper to taste, and grill over high heat until cooked thru (5-7 minutes per side). In a separate pan, saute the clams and potato for 3-4 minutes.

Add 6 cups of muddle broth and simmer until the clams open.  Remove any clams that do not open. Add the shrimp and cook over low heat for an additional 2 minutes. Finish with the cold butter and stir until incorporated.

Plating

Divide and place the potatoes in the middle of four bowls.  Arrange the clams equally in each bowl surrounding the potato. Arrange the shrimp equally in each bowl surrounding the potato and clams.

Pour the pan muddle broth over the entire dish and top with the reserved grilled mahi. Garnish with the toasted baguette slices.