Bacon-Infused Carolina Fish Muddle

Bacon-Infused Carolina Fish Muddle
Photo by Ditte Isager

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network