Anna Sultana's Aljotta - Fish Soup, Maltese Style

It's almost November.

Light salads just aren't going to satisfy anyone's appetite.

It's definitely time to start making soups.

As we've been doing fish recipes, I thought I'd post a fish soup recipe.

This recipe is a bit of a hassle.

Well, the 'removing the bones from the cooked fish part' is.

But the soup is delicious.

So it goes.

Just so you know... Mackerel is nice in this recipe.

But, I had posted about problems with mackerel.

Ma told me they also used a fish called boops boops, or bogue, in Malta.

No we didn't have boops boops in New York.

And definitely no boops boops here in Winnipeg.

No, I would not ask the fellow in the fish department for boops boops.

He's laughed at me enough over the past four years.

Hints:

As soup is always best the second day, why not double the recipe?

You can have a second meal set for another day.

The bones in canned fish are safe to eat and don't have to be removed.

Perfect for when you're in a rush.

And who isn't?

Bruschetta (garlic bread) would go nicely with the soup.

It toasts just as well if you use the broiler.

                        Aljotta

Serves 4

In a dutch oven heat

3 Tablespoons olive oil

Fry over a low heat

1 large onion, diced

1 clove garlic, crushed

Add

1/2 pound tomatoes, chopped

1 bay leaf

1 teaspoon mint

1/2 teaspoon pepper

1/2 teaspoon salt

1 Cup water

Bring to a boil.

Add

2 pounds fish, cleaned

Simmer until the fish is done.

Remove the fish from the pot.

Remove the bones from the fish and return the fish to the broth.

Add

1 Cup water

1/2 Cup rice

Cook until the rice is done, about 20 minutes.

Add

1 Tablespoon lemon juice

Taste and adjust the seasonings.