Bacon-Infused Carolina Fish Muddle

Bacon-Infused Carolina Fish Muddle
Photo by Ditte Isager

Ingredients

  • 2 onions
  • 1 pound slab bacon
  • 3 cloves garlic
  • ½ jalapeño
  • 3 carrots
  • 6 slices baguette
  • 6 cups cooked stone-ground grits
  • + 13 more ingredients
    • 1 leek
    • 1 pound new potatoes
    • 2 28-ounce cans whole peeled tomatoes with juices
    • flat-leaf parsley
    • 8 sprigs thyme
    • 1 pound wild American shrimp, peeled, deveined, shells reserved
    • 1 pound black bass fillet
    • 4 celery stalks
    • hot-pepper sauce, such as Tabasco
    • 4 bay leaves
    • 1 teaspoon vegetable oil
    • 1 pound black grouper fillet
    • Kosher salt, freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. 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 ...

View full recipe at Epicurious

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