North Carolina Fish Muddle Recipe

Name: North Carolina Fish Muddle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting; 1 fish head; 2 bay leaves; 1 large onion, peeled and sliced; 1 carrot, scraped and cubed; 1 rib celery with leaves, chopped; 7 to 8 peppercorns; 8 drops Tabasco sauce (or more to taste); Salt to taste; 1/4 pound salt pork, approximately, cut in small cubes; 1 tablespoon water; 6 scallions, chopped fine (including some of the green); 2 large ribs celery, chopped fine; 4 medium-size potatoes, peeled and finely diced; Salt and freshly ground black pepper to taste; Minced fresh parsley and lemon wedges for garnish

Servings: persons

1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting
1 fish head
2 bay leaves
1 large onion, peeled and sliced
1 carrot, scraped and cubed
1 rib celery with leaves, chopped
7 to 8 peppercorns
8 drops Tabasco sauce (or more to taste)
Salt to taste
1/4 pound salt pork, approximately, cut in small cubes
1 tablespoon water
6 scallions, chopped fine (including some of the green)
2 large ribs celery, chopped fine
4 medium-size potatoes, peeled and finely diced
Salt and freshly ground black pepper to taste
Minced fresh parsley and lemon wedges for garnish

1
Clean and scale fish, cutting off head and tail.
2
Place the fish, and its head with other ingredients for court-bouillon in a large pot.
3
Cover with cold water and simmer just until meat flakes from bones.
4
Remove pot from heat and let cool.
5
Remove fish and pick out all fish bones.
6
Set meat aside.
7
Strain broth, discarding the solids.
8
Return liquid to pot and reduce over high heat to about 1 cup.
9
Meanwhile, to prepare muddle, heat a large pot over medium heat and put in salt pork and water.
10
When pork cubes are edged with brown and fat is translucent, add chopped scallions and celery and cook until moist and limp.
11
Pour in reduced broth and diced potatoes and simmer until potatoes are soft, about 15 minutes.
12
Then gently stir in fish and simmer 10 minutes more, tasting for seasoning, and adding salt and pepper as necessary.
13
Ladle muddle into soup bowls, garnishing servings with minced fresh parsley.
14
Serve at once, accompanied by lemon wedges and griddle cornbread (see recipe).

164

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 fish, about 3 pounds; fresh rock fish (striped bass) or other lean, white-fleshed fish, like red snapper, haddock or whiting, 1 fish head, 2 bay leaves, 1 large onion, peeled and sliced, and more.

Yes, North Carolina Fish Muddle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

North Carolina Fish Muddle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions