Marseille-style fish soup

Total Time
38 min
8 min
30 min
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.


Uncooked Atlantic cod

4 fillet(s), cut into 1-inch chunks (1/4 pound each)


1 tsp, Pernod variety

Orange zest

2 tsp, grated

Olive oil

2 tsp

Uncooked leek(s)

1 medium, cleaned and thinly sliced

Uncooked celery

2 rib(s), small, thinly sliced


3 medium clove(s), minced

Fresh tomato(es)

1 medium, chopped

Canned clam juice

32 oz, 4 (8-ounce) cans or bottles or seafood broth

White wine

½ cup(s)

Red chili sauce

1 Tbsp, harissa variety


½ tsp, crushed

Herbes de Provence

½ tsp, or dried thyme


  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.