Aljota (Fish Soup) is a traditional Maltese recipe for a classic soup of whole fish coked in a fish stock base with tomato, garlic, onions and herbs that's thickened with rice. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Fish Soup (Aljota).
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Ingredients:
450g white fish (whole), cleaned and scaled
2 onions, chopped
12 garlic cloves, minced
450g tomatoes, blanched, peeled, and chopped
1 tsp tomato purée
1 tsp olive oil
pinch of dried marjoram
pinch of dried mint
5 black peppercorns
100g cooked rice (optional)
1l fish stock
olive oil, for frying
Method:
Heat olive oil in a pan, add the onion and fry for about 6 minutes, or until soft but not coloured. Add the garlic, herbs and tomato purée and cook gently for a few minutes, stirring frequently. Now add the tomatoes and the fish stock and bring the mixture to a boil.
Add the fish, return to a boil, then reduce to a simmer and cook for 10 minutes. Immediately before serving stir in the cooked rice (if using). Turn the soup into a warmed tureen and serve.
Malta Traditional fish vegetables fish, soup, starters, vegetables, herbs, rice fish, onions, garlic, tomatoes, tomato puree, olive oil, marjoram, mint, black peppercorns, rice, fish stock, olive oil
Method:
Heat olive oil in a pan, add the onion and fry for about 6 minutes, or until soft but not coloured. Add the garlic, herbs and tomato purée and cook gently for a few minutes, stirring frequently. Now add the tomatoes and the fish stock and bring the mixture to a boil.
Add the fish, return to a boil, then reduce to a simmer and cook for 10 minutes. Immediately before serving stir in the cooked rice (if using). Turn the soup into a warmed tureen and serve.
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