Bacon-Infused Carolina Fish Muddle

Name: Bacon-Infused Carolina Fish Muddle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices baguette, toasted; 4 bay leaves; 2 kilograms whole peeled tomatoes with juices; 3 carrots, finely chopped; 4 celery stalks, finely chopped; 1 leave Chopped flat parsley; 3 garlic cloves, finely chopped; 454 grams black or red grouper fillet, cut into 1-2 pieces; 1 jalapeño (with seeds), finely chopped; 6 servings Kosher salt, freshly ground pepper; 1 leek (white and pale-green parts only), finely chopped; 454 grams new potatoes, peeled, cut into 1/2 cubes; 2 onions, finely chopped; 6 servings Hot pepper sauce (such as Cholula or Tabasco; optional); 454 grams wild American shrimp, peeled, deveined, shells reserved; 1 liters cooked stone-ground grits or rice; 454 grams black or striped bass fillet, cut into 1-2 pieces; 454 grams bacon, cut into 1/2 cubes, or thick-cut bacon, sliced into 1/2 strips; 8 sprigs thyme; 1 teaspoon vegetable oil

Need a dairy free main course? Bacon-Infused Carolina Fish Muddle could be an amazing recipe to try. This recipe serves 6. One serving contains 941 calories, 72g of protein, and 46g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have kosher salt, celery stalks, jalapeño, and a few other ingredients on hand, you can make it. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert.

Instructions

Heat oil in a medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add shrimp shells and cook, stirring constantly, until pink.

Ingredients you will need

Pasta Shells

Shrimp

Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Water

Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky pure forms; set aside.

Ingredients you will need

Fresh Thyme

Bay Leaves

Tomato

Equipment you will use

Food Processor

Kitchen Twine

Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10-15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.

Ingredients you will need

Bacon

Croutons

Equipment you will use

Slotted Spoon

Paper Towels

Dutch Oven

Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Leek

Equipment you will use

Pot

Add garlic, jalapeo, and herb bundle; cook for 2 minutes.

Ingredients you will need

Garlic

Add reserved tomato pure; cook, stirring often, for 20 minutes.

Ingredients you will need

Tomato

Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer.

Ingredients you will need

Fish Stock

Clam Juice

Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.

Ingredients you will need

Hot Sauce

Cooked Bacon

Potato

Pepper

Salt

Stew

Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.

Ingredients you will need

Shrimp

Fish

Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.

Ingredients you will need

Bacon Drippings

Croutons

Parsley

Grits

Toast

Rice

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.