Nag’s Head Fisherman’s Soup

Preparation info
  • Yield:


    • Difficulty


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.


  • ½ cup olive oil
  • 2 cups finely chopped onions
  • cups


  1. 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.
  2. Combine the saffron with the water and add it to the stock. Add the fennel seeds, turmeric, orange peel, and sugar. Sim