Bacon-Infused Carolina Fish Muddle
- 1 teaspoon vegetable oil
- 1 pound wild American shrimp, peeled, deveined, shells reserved
- 8 sprigs thyme
- 4 bay leaves
- 2 28-ounce cans whole peeled tomatoes with juices
- 1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
- 4 celery stalks, finely chopped
- 3 carrots, finely chopped
- 2 onions, finely chopped
- 1 leek (white and pale-green parts only), finely chopped
- 3 garlic cloves, finely chopped
- 1/2 jalapeño (with seeds), finely chopped
- 1 pound new potatoes, peeled, cut into 1/2" cubes
- Kosher salt, freshly ground pepper
- Hot pepper sauce (such as Cholula or Tabasco; optional)
- 1 pound black or striped bass fillet, cut into 1"–2" pieces
- 1 pound black or red grouper fillet, cut into 1"–2" pieces
- 6 slices baguette, toasted
- 6 cups cooked stone-ground grits or rice
- Chopped flat-leaf parsley
- Produce
- 1 pound new potatoes, new (1/2 peeled cut into cubes)
- Bay leaves (4)
- Carrots (3)
- Celery stalks (4)
- Flat-leaf parsley (1)
- Jalapeno (1/2)
- Onions (2)
- Thyme (8 sprigs)
- Tomatoes, whole with juices (2 28-ounce cans)
- Seafood
- American shrimp, wild (1 pound)
- Black or striped bass, fillet (1 pound)
- Grouper, black or red fillet (1 pound)
- Meat
- Bacon (1 1 pound slab)
- Condiments
- Hot pepper sauce (1)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt (1)
- Vegetable oil (1 teaspoon)
- Pasta & Grains
- Grits or rice, cooked stone-ground (6 cups)
- Bread & Baked Goods
- Baguette, toasted (6 slices)
- Other
- 1 leek (white and pale-green parts only), finely chopped
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 8, 2012 (1 year ago).
29 people saved this recipe.
