Nag’s Head Fisherman’s Soup

Name: Nag’s Head Fisherman’s Soup
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 1 teaspoon fennel seeds, crushed; 1 thin slice orange peel, white pulp removed; ½ teaspoon turmeric; 1 cleaned 2-pound saltwater fish, such as weakfish; 1 teaspoon sugar; 1½ pounds fresh scallops, cut in half or quartered if large; 1¼ pounds raw shrimp, the smaller the better, shelled and deveined; 1 cup cubed carrots; 1½ cups chopped sweet green or red peppers; 2 cups finely chopped onions; ½ cup olive oil; 7 cups Fish Stock; Freshly ground pepper to taste; 2 pounds ripe tomatoes, cored and cut into ½-inch cubes, or 4 cups imported canned tomatoes, chopped; Salt to taste, if desired; 1½ pounds potatoes, peeled and cut into ¼-inch slices; 1 small hot green or red pepper, chopped, optional; 2 teaspoons loosely packed stem saffron; 24 littleneck clams, well scrubbed; 1 tablespoon water

Preparation info

Yield:
6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This is a fine fish soup I dined on many years ago in the home of friends who lived on the ocean in Nag’s Head, North Carolina.

Ingredients

½ cup olive oil
2 cups finely chopped onions
1½ cups

Americas
United States
Pescatarian
Gluten-free
Soup

Method

Heat the oil in a kettle and add the onions, sweet peppers, carrots, and the hot pepper. Cook, stirring, about 5 minutes. Add the potatoes and cook about 1 minute. Add the tomatoes and salt and pepper. Add the fish stock and bring to the boil.
Combine the saffron with the water and add it to the stock. Add the fennel seeds, turmeric, orange peel, and sugar. Sim