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

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

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

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Nags Head Fisherman’s Soup

Ingredients

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