Name: Muddle
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 6 ounces skinless, boneless, white-fleshed nonoily fish, such as grouper or red snapper, cut into ¾-inch cubes; ½ teaspoon finely grated orange rind; 1 garlic clove, finely minced; ¾ cup finely diced celery; 6 ounces shrimp, peeled and deveined; 4 onions (about 1½ pounds), peeled and quartered; 5 slices lean bacon, cut into ¼-inch cubes (about ½ cup loosely packed); 6 ounces bay scallops, left whole, or sea scallops, quartered; 4 eggs; ½ cup finely chopped scallion(s), including green part; 1½ tablespoons finely chopped fresh basil; 1½ tablespoons finely chopped fresh parsley; 5 cups Fish Stock or shrimp broth (see note); 6 sprigs fresh thyme, or ½ teaspoon dried; 1 whole dried hot red pepper (about 3 inches long); Salt to taste, if desired; 1 can (20 ounces) Italian peeled tomatoes, drained (about 2 cups); 1 pound red, waxy potatoes, peeled

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This is a recipe prepared for me by Bill Neal, one of the finest young Southern chefs. He is proprietor and chief cook at Crook’s Corner in Chapel Hill, North Carolina. The soup is said to be one of the oldest dishes of the Outer Banks of North Carolina. The name originated with the first settlers and means a “mess of fish”.

Ingredients

5 slices lean bacon, cut into ¼-inch cubes (about ½ cup loosely packed)
4

Method

Put the bacon in a kettle and cook, stirring often, until the pieces are crisp and rendered of fat. 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 the onions, cel

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Ingredients

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