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
BACON-INFUSED CAROLINA FISH MUDDLE
Provided by Frank Stitt
Categories Soup/Stew Fish Sauté Dinner Bacon Seafood Bass Shrimp Simmer Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- 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 separately.
- Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10-15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.
- Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.
- Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
- Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.
WILLIAMSBURG SEAFOOD MUDDLE
From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish."
Provided by Julesong
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large kettle or soup pot over medium-high heat.
- Add the onions, carrots, and celery and sauté, stirring often, until softened, about 5 minutes; add the garlic, stir, and sauté 1 minute.
- Add the tomatoes and potatoes, stir; reduce the heat to medium low then cover and simmer until the potatoes are just softened, about 10 minutes (make sure to check it to make sure it doesn't scorch, you can add a few tablespoons of fish stock to keep it safe).
- Add the fish stock, increase the temperature to high, and bring to a boil; reduce the heat to medium, then season to taste with salt and pepper.
- Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
- Add the scrubbed clams and cook until they begin to open, about 5 minutes.
- Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
- Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
- Serve hot in warmed bowls, garnished with chopped parsley.
- Note: if you don't have saffron, you can leave it out - but it's more authentic with it.
- Also, for a good fish stock, check White Wine Fish Stock recipe #51186.
Nutrition Facts : Calories 488.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 156.2, Sodium 979, Carbohydrate 41.4, Fiber 5.9, Sugar 8.7, Protein 51.8
NORTH CAROLINA FISH STEW
This fish stew is an eastern North Carolina cuisine enjoyed by many locals and usually a favorite of anyone who tastes it. Serve with hot sauce if desired. I like to dip loaf bread into the broth, but some people prefer saltine crackers.
Provided by Stevie5011
Categories Seafood Stew
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Spray the inside of a large, stockpot with nonstick spray.
- Cut bacon into small pieces and place over the bottom of the pot. Place over medium heat and cook, stirring occasionally, until browned, about 10 minutes.
- Add a layer of onion, followed by a layer of potatoes, then of fish. Repeat the layers until you run out of one ingredient. Continue to layer the remaining two ingredients until used up. Add cold water to cover everything. Increase heat to medium-high and bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, 20 to 25 minutes, occasionally shaking the pot gently back and forth to agitate the contents and keep them from sticking to the bottom of the pot. Don't stir or the fish will break into small pieces.
- Place tomato paste, one spoonful at a time, into the stew until it falls off the spoon. When the stew color changes to red, crack eggs, one at a time, into the stew, dropping them in different places. Let eggs cook until they are completely done, cutting into a yoke to make sure it is cooked, about 15 to 20 minutes.
- Season with cayenne, salt, and pepper and serve.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 40.2 g, Cholesterol 382.2 mg, Fat 15.8 g, Fiber 5.6 g, Protein 56.4 g, SaturatedFat 4.5 g, Sodium 750.7 mg, Sugar 5.8 g
MUDDLE
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
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
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BACON-INFUSED CAROLINA FISH MUDDLE RECIPE | BON APPéTIT
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- 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 separately.
- Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon drippings for croutons.
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- Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
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