Mudd Fish Recipes
NORTH CAROLINA FISH MUDDLE
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
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
MUDD FISH
another great one frome the little red book.while putting the book together one of the firefighters pulled this wounderful recipe on me...wanted to share a little humor with you...
Provided by ann hugo
Categories Weeknight
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- on a cypress board lay fish, sprinkle with salt and pepper,take and lay in sun make sure it is a bright sunnie day and hot.
- let lay in the sun for about 8 hours.
- take and remove fish from cypress board.
- then you eat the cypress board.
Nutrition Facts :
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