Friday, October 25, 2013

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.

2 comments:

  1. Fab dish, it's on my shortlist for a feature. Cheers from Carole's Chatter!

    ReplyDelete
  2. Thank you, Carole!

    It’s a simple recipe that can use what you’ve got. Have fun with it :-)

    Wishing you and your family a lovely Easter in your new home!

    Marg

    ReplyDelete