it’s possible for you to taste the coast in every bite of this stew.
Some cooks garnish it with parsley or add chopped hard-cooked eggs on top.
As tradition mandates, we spoon this muddle over grits and top it with hard-boiled eggs.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Devein shrimp; set aside.
Heat oil in a Dutch oven over medium.
Add shrimp heads and shells.
Add garlic, celery, carrots, onion, thyme, and bay leaf.
Cook, stirring occasionally, until juices start to brown, about 4 minutes.
Add stock and salt; bring to a boil over medium-high.
Cover, and reduce heat to medium.
Remove from heat; pour mixture through a fine mesh strainer into a bowl.
Add bacon to Dutch oven over medium-high.
Cook, stirring occasionally, until crispy, 6 minutes.
Add strained cooking liquid, potatoes, and tomatoes; bring to a boil.
Cover; reduce heat to medium.
Add fish and reserved shrimp; simmer until cooked through, 7 to 8 minutes.
Serve fish mixture in bowls over grits or rice, and sprinkle with thyme leaves.
