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Bacon-Infused Carolina Fish Muddle

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Introduction

Discover the savory depth of flavors with our Bacon-Infused Carolina Fish Muddle. This unique recipe fuses classic Southern cooking techniques with a modern twist, creating an irresistible dish that will tantalize your taste buds.

Tips for this Recipe

To ensure the perfect blend of ingredients and flavors in our Bacon-Infused Carolina Fish Muddle, here are a few tips: Use high-quality fresh seafood to maximize taste. Infuse bacon fat thoughtfully for optimal subtlety without overpowering other elements.

Why You Will Love This Recipe

This Baacon-Infused Carolina Fish Muddle is not just a meal; it’s an experience. Its harmonious blend of Southern tradition and bold flavors invites you to explore new culinary horizons, while its rich textures promise to satisfy both novice cooks and seasoned food enthusiasts alike.

Ingredients

  • 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 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 and cut into 1/2″ cubes
  • Kosher salt, freshly ground pepper
  • Hot pepper sauce (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

Advised Equipment

  • Stand Mixer with Bowl: Ideal for mixing ingredients smoothly.
  • Candy Thermometer: Accurate temperature measurement useful when working with sugars that require precise heat application in a muddle.
  • Fine Mesh Sieve: Strains liquids from coarse particles, helpful for straining solids before infusing flavors.
  • Silicone Spatula: Flexible and heat-resistant spatula used for stirring, folding, and scraping during muddle preparation.
  • Chef’s Knife: Essential knife for dicing bacon or other ingredients involved in the infusion process of a muddle.
  • Digital Scale with Tare Function: Precision scale that measures exact quantities, important for balancing flavors.
  • Jar Lifter: Keeps jars safe during infusions or preserving the final product without contamination.
  • Paper Towels: Used for drying hands and surfaces during food preparation, as well as cleanup post-cooking tasks related to recipe making.
  • Oven Thermometer: Ensures accurate oven temperature for optimal texture and flavor infusion in a muddle.
  • Silicone Baking Mat: Ideal non-stick surface for baking or cooking, useful when including crispy bacon elements directly into the oven as part of the recipe.

History of the Recipe

The concept of muddling has roots in culinary traditions that span centuries, evolving from simple food preparation techniques to a sophisticated cooking method. The infusion of bacon into seafood dishes like our Bacon-Infused Carolina Fish Muddle represents the innovative spirit within Southern cuisine, where diverse flavors blend harmoniously.

Fun Facts

  • Did you know that muddling is not just for drinks? In cooking, it’s used to gently bruise ingredients and release their flavors without destroying them.
  • Bacon can add a unique depth of flavor when infused correctly into dishes. It’s all about the balance!
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Bacon-Infused Carolina Fish Muddle

Bacon-Infused Carolina Fish Muddle

amanda

Equipment

  • - Stand Mixer with Bowl: Ideal for mixing ingredients smoothly, such as combining bacon fat, sugar, and other wet or dry components.

  • - Candy Thermometer: Accurate temperature measurement useful when working with sugars that require precise heat application in a muddle.

  • - Fine Mesh Sieve: Strains liquids from coarse particles, helpful for straining solids before infusing flavors.

  • - Silicone Spatula: Flexible and heat-resistant spatula used for stirring, folding, and scraping during muddle preparation.

  • - Chef's Knife: Essential knife for dicing bacon or other ingredients involved in the infusion process of a muddle.

  • - Digital Scale with Tare Function: Precision scale that measures exact quantities, important for balancing flavors in fat and sugar recipes like muddles.

  • - Jar Lifter: Keeps jars safe during infusions or preserving the final product without contamination.

  • - Paper Towels: Used for drying hands and surfaces during food preparation, as well as cleanup post-cooking tasks related to recipe making.

  • - Oven Thermometer: Ensures accurate oven temperature for optimal texture and flavor infusion in a muddle.

  • - Silicone Baking Mat: Ideal non-stick surface for baking or cooking, useful when including crispy bacon elements directly into the oven as part of the recipe.

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
5

Instruction 5

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.
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