Aljota | Fish Soup

Ingredients

  • 100 g olive oil
  • 5 cloves of garlic
  • 1 kg assorted small fish cleaned (scorpion fish, rock fish, tub fish, red mullet, small eel)
  • 400 g tomatoes
  • 15 g parsley
  • 1100 g water
  • 5 marjoram sprigs
  • Salt to taste
  • 100 g rice
  • 1 lemon

Preparation

  1. Cut the fish in quarters and set aside.
  2. Place the garlic and the olive oil in the mixing bowl and chop 5 sec/ speed 5.
  3. Add marjoram and sauté 3 min/ Varoma/ reverse position/ speed 1.
  4. Add the fish and cook 5 min / reverse position/ 100º/ speed spoon.
  5. Place the fish in the simmering basket and set aside.
  6. Add the water and the salt, place the simmering basket with the fish and let cook slowly at low temperature 30 min/ 90º/ speed 2.
  7. Remove the simmering basket, add the tomato and the parsley, place the basket with the fish again and cook for more 20 min/ 100º/ speed 2.
  8. Remove the simmering basket with spatula, remove the bones of the fish and set aside.
  9. Check seasoning and cook for more 15 min/ 100º/ speed 2.
  10. Blend for 25 seg/ speed 7.
  11. Strain the soup and place it in the mixing bowl, add the fish and the rice and cook for 10 min/ 100º/ reverse position/ speed spoon.
  12. Add lemon juice to taste and serve hot.

This recipe was adapted from the book “Traditional Maltese Cooking” of Julian Sammut.

Aljotta

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