Im sure you all have your way that you like to make fish muddle. It probably stems from your general family meals and particularly your moms recipe. It goes this way Nobody can beat my moms fish muddle. Well that being said here is a recipe that might get your attention even though its not moms.

Ingredients:

2 lbs. Wild Shrimp Peeled, reserve stock and invert shells
10 Sprigs of Thyme (a sprig is roughly a thimble)
2-28 cans whole peeled tomatoes with juices
2lb Bacon American wild bore or other
3 Teaspoons Oil (Vegetable, Olive, Canola, Hog, or Whale)
8 Celery Stalks Indonesian or Wal-Mart
6 carrots finely chopped or substitute 6 carrots not so finely chopped
4 Onions of any size or description (excluding Chilean green dwarfs)
6 Garlic Gloves chopped and with good manners
2 Jalapenos Chopped but not aggravated
2lbs Potatoes new or locally unknown
Kosher Salt and freshly ground undiscrementory pepper (white or black)
Hot pepper sauce, Cholula, Tabasco, or Willies
4 lbs Fish Fillets most any species (bait species excluded)
1 loaves baguette, with moderate garlic
6 cups stone-ground grits (do not substitute bleached coffee grounds)
1 handful flat-leaf parsley (Canadian if in season)
Preparation:
Note: The key to making this dish is the shrimp stock; if you dont have time to boil peel and invert the shells then you can substitute 2 cups of stock from your fishmonger that is if you saved your stock or 2 cups of bottled clam juice. The latter of witch is always within reach in the frig door.

Step#1 Heat oil in saucepan and add shrimp shells, then add 3 cups of water. Drain and retain stock discarding shells.

Step#2 Tie thyme sprigs and bay leaves in bundle, and then pulse tomatoes in processor. Cook bacon anyway you are comfortable Note: Do not fry bacon while naked.

Step#3 Add all ingredients except fish, shrimp, and grits in large pot and lightly boil about 20 minutes stirring regularly.

Step#4 Turn up heat and add fish and shrimp, cover and boil for 5 minutes. Serve over bed of grits, sprinkle with parsley and butter the baguette.

Oh man, that looks awesome!

I tried this with the whale oil and it added a certain je ne se qua to the recipe. I had a hard time inverting the shrimp shells until after they expired. Those rascals are hard to catch. JP

this sounds great

Love this stuff