Bacon Infused Carolina Fish Muddle Recipes

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MUDDLE



Muddle image

Muddle is one of the oldest dishes of the Outer Banks of North Carolina, and this version is from the chef Bill Neal of Crook's Corner in Chapel Hill, N.C. "Muddle," he told The Times in 1985, "originated with the first settlers, and the name means 'a mass of fish.'"

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

5 slices lean bacon, cut into 1/4-inch cubes, about 1/2 cup loosely packed
4 onions, about 1 1/4 pounds, peeled and quartered
3/4 cup finely diced celery
1 clove garlic, finely minced
1/2 teaspoon finely grated orange rind
1 1/4 pounds canned, drained Italian peeled tomatoes, about 2 cups
1 pound red, waxy potatoes, peeled
5 cups fresh fish or shrimp broth (see note)
6 sprigs fresh thyme, or 1/2 teaspoon dried
1 whole dried hot red pepper, about 3 inches long
Salt to taste if desired
6 ounces skinless, boneless, white-fleshed nonoily fish such as grouper or red snapper, cut into 3/4-inch cubes
6 ounces shrimp, peeled and deveined
6 ounces bay scallops left whole, or ocean scallops quartered
4 eggs
1/2 cup finely chopped scallions, including green part
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh parsley

Steps:

  • Put the bacon in a kettle and cook, stirring often, until the pieces are rendered of fat and crisp. Remove and reserve the pieces.
  • Cut the quartered onions crosswise into thin slices. There should be about 5 cups.
  • To the fat in the kettle add onions, celery, garlic and orange rind. Cook, stirring, about 2 minutes.
  • Cut the tomatoes into thin slices. Cut the potatoes into 1/2-inch cubes; there should be about 2 cups. Add the tomatoes to the kettle and cook about 2 minutes. Add the potatoes and fish or shrimp broth. Add the thyme, red pepper and salt. Let simmer about 20 minutes or until the potatoes are tender without being mushy.
  • Add the fish and shrimp and let simmer about 1 minute. Add the scallops and stir.
  • Break 1 egg at a time into a saucer and carefully slide the 4 eggs onto the simmering soup. Cover closely and let the soup simmer slowly until the whites are firm and the yolks remain runny. As the eggs cook, baste them carefully with some of the hot liquid. Immediately spoon 1 egg into each of 4 hot soup bowls. Spoon the soup with fish and potatoes over all.
  • Blend bacon bits, scallions, basil and parsley together and garnish each serving with an equal portion of the mixture. Serve immediately

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 20 grams, Fiber 9 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 2213 milligrams, Sugar 12 grams, TransFat 0 grams

NORTH CAROLINA FISH MUDDLE



North Carolina Fish Muddle image

Provided by Nancy Harmon Jenkins

Categories     dinner, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting
1 fish head
2 bay leaves
1 large onion, peeled and sliced
1 carrot, scraped and cubed
1 rib celery with leaves, chopped
7 to 8 peppercorns
8 drops Tabasco sauce (or more to taste)
Salt to taste
1/4 pound salt pork, approximately, cut in small cubes
1 tablespoon water
6 scallions, chopped fine (including some of the green)
2 large ribs celery, chopped fine
4 medium-size potatoes, peeled and finely diced
Salt and freshly ground black pepper to taste
Minced fresh parsley and lemon wedges for garnish

Steps:

  • Clean and scale fish, cutting off head and tail. Place the fish, and its head with other ingredients for court-bouillon in a large pot. Cover with cold water and simmer just until meat flakes from bones.
  • Remove pot from heat and let cool. Remove fish and pick out all fish bones. Set meat aside. Strain broth, discarding the solids. Return liquid to pot and reduce over high heat to about 1 cup.
  • Meanwhile, to prepare muddle, heat a large pot over medium heat and put in salt pork and water. When pork cubes are edged with brown and fat is translucent, add chopped scallions and celery and cook until moist and limp.
  • Pour in reduced broth and diced potatoes and simmer until potatoes are soft, about 15 minutes. Then gently stir in fish and simmer 10 minutes more, tasting for seasoning, and adding salt and pepper as necessary. Ladle muddle into soup bowls, garnishing servings with minced fresh parsley. Serve at once, accompanied by lemon wedges and griddle cornbread (see recipe).

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 6 grams, Sodium 1145 milligrams, Sugar 3 grams

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