MUDDLE

Muddle image

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

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Ingredients

5 slices lean bacon, cut into 1/4-inch cubes, about 1/2 cup loosely packed
4 onions, about 1 1/4 pounds, peeled and quartered
3/4 cup finely diced celery
1 clove garlic, finely minced
1/2 teaspoon finely grated orange rind
1 1/4 pounds canned, drained Italian peeled tomatoes, about 2 cups
1 pound red, waxy potatoes, peeled
5 cups fresh fish or shrimp broth (see note)
6 sprigs fresh thyme, or 1/2 teaspoon dried
1 whole dried hot red pepper, about 3 inches long
Salt to taste if desired
6 ounces skinless, boneless, white-fleshed nonoily fish such as grouper or red snapper, cut into 3/4-inch cubes
6 ounces shrimp, peeled and deveined
6 ounces bay scallops left whole, or ocean scallops quartered
4 eggs
1/2 cup finely chopped scallions, including green part
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh parsley

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