INGREDIENTS
2 tsp
vegetable oil
1 1/2 lb
shrimp
6 cups
water
8 oz
thick-cut bacon
1 cup
celery stalks
1 1/2 cups
carrots
3 cups
onions
3
garlic cloves
4
bay leaves
4
thyme sprigs
56 oz
canned tomatoes
1 lb
new potatoes
1 tsp
kosher salt
1/2 tsp
black pepper
2 tsp
pepper sauce
1 1/2 lb
fish fillets
6 cups
stone ground mustard
4
hard cooked eggs
1 leaf
fresh flat-leaf parsley
1 serving
saltines