It is a mixture of whitefish and seafood such as clams, scallops and shrimp, with bacon, and vegetables such as potatoes, onions, and tomatoes.
All the vegetables cooked and simmered first. Then, the fish and seafood are added, and then, at the end of cooking, eggs are cracked on top of the stew to poach there.
It is served in bowls, or over noodles.
There are many variations. Some make it more like bouillibase, serving pieces of toast on top and cooking the shellfish separately, adding not to the stew but to the serving dish.
Some versions cook it in the oven, with the stew being put on the stove top for 5 minutes so that the eggs can be added and poached.
It is served as soon as its all ready.
It is not a stew in the sense of a stew that needs a long cooking time. It is usually cooked only for about ½ hour, or the fish will fall apart and the seafood get tough.
Muddle meant “a mess of fish.”
A Fish Muddle is also the name of a social occasion where Fish Muddle is served.