Anna Sultana's Aljotta - Fish Soup #2, Maltese Style

Maltese have been Catholic for a long time.

Since St. Paul was shipwrecked there in the year 60.

Yes, it's been that long.

The Catholic Church used to have a lot of rules about food.

Especially about fish.

Oh, yes, they wanted us to eat fish.

About a month ago I posted a recipe for Aljotta, fish soup.

Well, guess what, here's another recipe for Aljotta.

Just so you don't get bored.

Hints:

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

You can have a second meal set for another day.

If you're worried about the fish bones, you can strain the fish after they have been passed through a sieve or whirred in a blender.

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 #2

Serves 4

In a dutch oven heat

2 Tablespoons olive oil

Fry over a low heat

2 onions, diced

3 cloves garlic, crushed

Add

5 tomatoes, peeled, seeded and chopped

1 Tablespoon tomato paste

1 bay leaf

1 teaspoon mint

1 teaspoon marjoram

1/2 teaspoon pepper

1/2 teaspoon salt

8 Cups water

Bring to a boil.

Add

2 pounds small fish, cleaned

Simmer until the fish is done, about 30 to 45 minutes.

Remove the pot from the heat.

Pass the broth, fish and vegetables through a sieve or whir in a blender.

Return the fish broth to the pot.

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.