Carolina Fish Muddle

This has a strong seafood flavor due to the shrimp stock. It takes a while to cook and chop, but it's not particularly difficult. And it makes a LOT of food. Fantastic!

1 Tbs vegetable oil
1 lb shell-on shrimp, peeled, deveined, and reserve the shells
8 springs thyme
4 bay leaves
2 - 14/5 oz cans diced tomatoes
5 slices bacon, cut to 1/2 inch
4 celery stocks, finely chopped
3 carrots, finely chopped
1 onion, finely chopped
1 leek, white and pale green parts only, finely chopped
4 garlic cloves, minced
1 jalapeño, finely chopped (remove ribs and seeds if you like)
5 new potatoes, cut into 1/2 inch cubes
3 pieces firm white fish such as cod, swordfish, grouper, bass



In a medium saucepan, saute shrimp shells until they turn pink then add 3 cups water and simmer down to 2 cups. Strain out shells, reserving water. Tie thyme and bay leaves into a bundle and set aside. Heat bacon in a large dutch oven until crispy. Transfer bacon to a paper towel. Pour out all except 2 Tbs of the fat.
Saute celery, carrot, onion, and leek until tender, about 10 minutes. Add garlic, jalapeño, and thyme/bay leaf bundle. Add tomatoes. Cook 15-20 minutes, stirring frequently. Add shrimp stock and bring to a simmer. Add potatoes and bacon. Simmer until potatoes are tender, about 20 minutes.
Add fish and shrimp and cook until fish is firm, but not overcooked. Salt and pepper to taste.
Serve over rice or grits. Again, we served this over lentils to reduce the carbs.