Marseille-style fish soup
2
Point(s)
Total Time
38 min
Prep
8 min
Cook
30 min
Serves
4
Difficulty
Moderate
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 leek(s)
1 medium, cleaned and thinly sliced
Uncooked celery
2 rib(s), small, thinly sliced
Garlic
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
Saffron
½ tsp, crushed
Herbes de Provence
½ tsp, or dried thyme