Mashama Baileys Fish Grits

Ingredients

• 1½ quarts water
• Salt, to taste
• 1 quart heavy cream
• 1 pint grits (such as <a href="https://www.homesteadgristmill.com/recipe/basic-grits/" target="_blank" rel="noreferrer noopener">Gristmill</a>)
• ½ lb. unsalted butter, cubed
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 2 cups onion, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 tbsp. blackening seasoning (Bailey makes her own, but use your favorite brand)
• 1 tsp. white pepper, ground
• 1 pinch cayenne pepper (season to your comfort of heat level)
• ½ tsp. black pepper, ground
• 1 tbsp. shrimp powder
• ½ cup white wine
• 4 cups shrimp stock
• ¼ lb. jumbo lump crab meat
• Peanut oil, for frying
• 4 whole fish fillets (such as whiting, trout, beeliner snapper, or black bass; in Texas, Bailey uses redfish), cut into portions (around 6 oz. per plate)
• 2 cups corn flour
• 2 cups buttermilk
• 2 cups yellow cornmeal
• Salt, to taste
• Cayenne pepper, to taste
• 1 yellow onion, sliced
• 1 red onion, sliced
• 2 shallots, sliced
• 1 leek, sliced
• 3 tbsp. extra virgin olive oil
• Salt
• 4 bunches collard greens, stemmed and washed

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