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

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
Soup
Gluten-free

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

No reviews for this recipe

Ingredients

Method

Part of