Muddle

Name: Muddle
Yield: 4 servings
Cuisine: Southern
Ingredients: 5 slices lean bacon, cut into ¼-inch cubes, about ½ cup loosely packed; 4 onions, about 1 ¼ pounds, peeled and quartered; ¾ cup finely diced celery; 1 clove garlic, finely minced; ½ teaspoon finely grated orange rind; 1 ¼ 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 ½ 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 ¾-inch cubes; 6 ounces shrimp, peeled and deveined; 6 ounces bay scallops left whole, or ocean scallops quartered; 4 eggs; ½ cup finely chopped scallions, including green part; 1 ½ tablespoons finely chopped fresh basil; 1 ½ tablespoons finely chopped fresh parsley

Recipe from Bill Neal

Adapted by Craig Claiborne

Updated June 8, 2021

Total Time: 45 minutes
Rating: 3(8)
Comments: Read comments

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.’” —Craig Claiborne

Featured in: FOR A CAROLINA CHEF, HELPINGS OF HISTORY

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Ingredients

Yield:4 servings

5 slices lean bacon, cut into ¼-inch cubes, about ½ cup loosely packed
4 onions, about 1 ¼ pounds, peeled and quartered
¾ cup finely diced celery
1 clove garlic, finely minced
½ teaspoon finely grated orange rind
1 ¼ 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 ½ 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 ¾-inch cubes
6 ounces shrimp, peeled and deveined
6 ounces bay scallops left whole, or ocean scallops quartered
4 eggs
½ cup finely chopped scallions, including green part
1 ½ tablespoons finely chopped fresh basil
1 ½ tablespoons finely chopped fresh parsley

Ingredient Substitution Guide

Preparation

Step 1
Put the bacon in a kettle and cook, stirring often, until the pieces are rendered of fat and crisp. Remove and reserve the pieces.
Step 2
Cut the quartered onions crosswise into thin slices. There should be about 5 cups.
Step 3
To the fat in the kettle add onions, celery, garlic and orange rind. Cook, stirring, about 2 minutes.
Step 4
Cut the tomatoes into thin slices. Cut the potatoes into ½-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.
Step 5
Add the fish and shrimp and let simmer about 1 minute. Add the scallops and stir.
Step 6
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.
Step 7
Blend bacon bits, scallions, basil and parsley together and garnish each serving with an equal portion of the mixture. Serve immediately

Tip

To make shrimp broth, put the shells from the 6 ounces of shrimp in this recipe into a saucepan. Add 5 cups water. Bring to boil, and let simmer one minute. Strain and reserve liquid; discard shells.