Marseille-style fish soup
2
Points®
Total time: 38 min • Prep: 8 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This classic French soup marries Atlantic cod with an array of bold flavors, and it takes less than 10 minutes of prep time. Pernod (PEHR-noh) is a delicate anise-flavored liqueur that is a classic ingredient in this Mediterranean favorite. For the wine, try pinot grigio or sauvignon blanc, which are both good white wine varieties for cooking. Harissa, a fiery hot sauce from Tunisia, adds just the right amount of punch. It can be found in supermarkets on the international aisle and in specialty foods stores. Herbes de Provence is a blend of herbs. Many herbs and spices can be used in the mix but the basic recipe traditionally includes basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme.
Ingredients
Uncooked Atlantic cod
4 fillet(s), cut into 1-inch chunks (1/4 pound each)
Liqueur
1 tsp, Pernod variety
Orange zest
2 tsp, grated
Olive oil
2 tsp
Uncooked leeks
1 medium, cleaned and thinly sliced
Celery
2 rib(s), small, thinly sliced
Garlic
3 clove(s), minced
Tomato
1 medium, chopped
Clam juice
32 fl oz, or seafood broth
White wine
½ cup(s)
Red chili sauce
1 Tbsp, harissa variety
Saffron
½ tsp, crushed
Herbes de Provence
½ tsp, or dried thyme
Instructions
1
Combine the cod, Pernod, and orange zest in a large zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate at least 30 minutes or up to 2 hours, turning the bag occasionally.
2
Meanwhile, heat the oil in a large nonstick Dutch oven over medium-high heat. Add the leeks, celery, and garlic; cook, stirring occasionally, until golden, about 8 minutes. Add the tomato and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer until the flavors are blended, about 10 minutes longer.
3
Add the cod to the Dutch oven and bring to a boil over medium-high heat. Reduce the heat and gently simmer, covered, until the cod is just opaque in the center, about 5 minutes. Yields 2 cups per serving.
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