Name: Bacon-Infused Carolina Fish Muddle
Yield: 6 Servings
Ingredients: 1 teaspoon vegetable oil; 1 pound wild American shrimp, peeled, deveined, shells reserved; 8 sprigs thyme; 4 bay leaves; 2 28-ounce cans whole peeled tomatoes with juices; 1 pound slab bacon, cut into 1/2' cubes, or thick-cut bacon, sliced into 1/2' strips; 4 celery stalks, finely chopped; 3 carrots, finely choppedt; 2 onions, finely chopped; 1 leek (white and pale-green parts only), finely chopped; 3 garlic cloves, finely chopped; 1/2 jalapeño (with seeds), finely chopped; 1 pound new potatoes, peeled, cut into 1/2' cubes; Kosher salt, freshly ground pepper; Hot pepper sauce (such as Cholula or Tabasco; optional)t; 1 pound black or striped bass fillet, cut into 1'–2' pieces; 1 pound black or red grouper fillet, cut into 1'–2' pieces; 6 slices baguette, toasted; 6 cups cooked stone-ground grits or rice; Chopped flat-leaf parsley

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