Recipe: Perfect Aljotta (Fish Soup)

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Aljotta (Fish Soup). Aljotta (Maltese Fish Soup) Because eating meat during Lent was not permitted, Aljotta was very popular during Lent. This soup calls for the whole fish—head and tail included—in order to develop the best flavor possible. Filed Under: Mediterranean Diet, Soups & Appetizers.

Aljotta is an important enough dish in Maltese cuisine that the author of this Times of Malta article claims to judge the quality of a new restaurant by the quality of its aljotta. Aljotta recipe, make your own Maltese traditional fish soup. Being Malta a devoutly Catholic country, Alijotta is very popular during Lent, when one could not eat meat. You can cook Aljotta (Fish Soup) using 9 ingredients and 5 steps. Here is how you achieve it.

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Ingredients of Aljotta (Fish Soup)

  1. It’s 800 g of small fish (traditionally rock fish, substitutes include halibut, flounder and snapper) cleaned and cut into 4 pieces.
  2. It’s 8 cups of water (and a fish stock cube if desired).
  3. Prepare of pepper & salt.
  4. You need 1 of chopped onion.
  5. It’s 3 cloves of garlic, chopped.
  6. Prepare 2 tablespoons of oil.
  7. You need of Lemon juice from 1 lemon.
  8. You need 100 g of white rice(if desired).
  9. Prepare 6 of tomatoes.

In line with the rustic and frugal Maltese cuisine, this soup requires the whole fish—head and tail included—in order to add flavor to the soup. Tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves, saving a bit of each for garnish. Heat the oil and cook the onion & garlic covered and on low heat until golden brown. Add the tomatoes, fish, mint, marjoram, salt, pepper and stir slowly, so as not to break the fish.

Aljotta (Fish Soup) instructions

  1. Fry the chopped onion and garlic.
  2. Add sliced tomatoes and fish stock..
  3. Bring to boil.
  4. Add the fish bring to boil and simmer for 10 minutes.
  5. Add cooked rice if desired.

Maltese traditional recipe: Aljotta (fish soup) This is a very tasty soup if the right fish are used. Once again a poor woman's dish so the cheaper smaller fish which cannot be put to much other use are usually used. Cook the fish in a deep pot to make stock. While the stock is cooking but is almost complete, finely chop the onion and garlic. Aljotta is a hearthy, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size.

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