Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is a recipe prepared for me by Bill Neal, one of the finest young Southern chefs. He is proprietor and chief cook at Crook’s Corner in Chapel Hill, North Carolina. The soup is said to be one of the oldest dishes of the Outer Banks of North Carolina. The name originated with the first settlers and means a “mess of fish”.


  • 5 slices lean bacon, cut into ¼-inch cubes (about ½ cup loosely packed)
  • 4


  1. Put the bacon in a kettle and cook, stirring often, until the pieces are crisp and rendered of fat. Remove and reserve the pieces.
  2. Cut the quartered onions crosswise into thin slices. There should be about 5 cups.
  3. To the fat in the kettle, add the onions, cel