Tasteful Tuesdays: Fish Muddle

One of the best things about the end of summer is the opportunity to make lots of great soups, stews, chowders, burgoos, gumbos and muddles with seafood and other summer fare. With some fresh veggies on hand from my garden, I decided to tweak a fish muddle recipe and add a side of cornbread, as well as a nice cold beer.

A Fish Muddle is basically a stew consisting of a “mess of fish” as my Granny would say, traditionally cooked outside and shared. It’s popular in the coastal South, especially North Carolina, where I grew up. Here’s my take…

Brew Ha-Ha Fish Muddle

2 tablespoons olive oil


2 cloves garlic


1/4 pound pancetta or bacon, cut into small pieces


3 scallions, chopped


1 celery stalk, chopped


1/2 red bell pepper, cleaned and chopped


1 tablespoon lemon juice


1 teaspoon Worcestershire sauce


2 cups diced tomatoes


1/2 bottle beer (I used Victory IPA)


2 cups stock (I used veg stock but you can substitute fish stock)


3 medium potatoes, diced


1/2 teaspoon thyme


Salt and freshly ground black pepper to taste


1 pound fish, cut into small squares (you can add as much seafood here as you wish – the more the muddlier! I am allergic to shrimp and mussels so I obviously avoid them.)


Tabasco sauce

1, Heat the olive oil in a Dutch oven or large saucepan over medium high heat. Add pancetta or bacon and fry until crispy.

2, Add garlic, scallions, celery and bell pepper and cook until vegetables are soft. Add potatoes, lemon juice, Worcester sauce and saute a few more minutes.

3, Slowly add tomatoes, beer, stock, thyme, salt and pepper, and bring to a boil. At the boil, reduce to simmer for at least 45 minutes.

4, Add fish during last 10 minutes and cook until fish is white and flaky.

5, Serve with cornbread (this is a MUST) – add Tabasco if you wish (and I do!).

Let me know what you think!