Recipe for Fish Muddle

Fig Pudding

Great - We really like this one

This is an old favorite, but we have trouble getting Chilean sea bass these days. We still make it now and then with ling cod, especially when we can find a source of chervil.

Fish Muddle

from a New York Times recipe

1/4 - 1/2 lb smoked bacon in 1/4 - 1/2" strips

8 onions cut into thin slices
2 cups celery stalks, leaves, peeled and diced
4 cloves minced garlic

1/2 tsp orange rind, fresh or dried
2 cans tomatoes, drained and sliced

6 cups water
1 - 2 lbs waxy potatoes in 1/2" chunks (Yukon golds OK in a pinch)
1+ tsp dried thyme or 6 sprigs fresh thyme
1 tsp hot red pepper flakes
salt and pepper to taste

1-2 lbs Chilean sea bass, cod, lotte, grouper, snapper in 1" chunks
1 lb peeled and veined shrimp
1-2 lbs whole sea or bay scallops
2-4 tbsp chopped chervil, otherwise, parsley and/or oregano

1) Cut up and cook the bacon at low temperature, drain the grease.
2) Add onions, celery and garlic and cook over moderate heat until soft.
3) Add orange rind and cut up, drained tomatoes and cook for a while, perhaps 5 minutes.
4) Add water, potatoes, thyme, pepper flakes, salt and pepper, bring to a boil and cook for about 20 minutes.
5) Add the fish, shrimp, scallops and chervil or other herbs and cook briefly.

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