Saturday, November 30, 2013

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.

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