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.


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

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.

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.

1 Cup water
1/2 Cup rice
Cook until the rice is done, about 20 minutes.

1 Tablespoon lemon juice
Taste and adjust the seasonings.

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.