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Aljotta - Maltese fish soup
Serves 6
Easy
Prep:
Cook:
This recipe was submitted by Good Food member Ramandalicious and has not been tested by our team.
Skip to ingredients
Units:
- 500g small fish likesprats, sardines, bogue (boops)gutted but left whole
- 1 onionfinely chopped
- 6 garlic clovesfinely chopped
- 4 tomatoesde-seeded & chopped
- 2 tbsp tomato paste
- 1 tbsp dried mint
- ½ tsp dried marjoram
- 100ml dry sherryor dry white wine
- 2 fish stock pots or stock cubes
- 1.5l boiling water
- salt and pepper
- 2 tbsp vegetable oil
- lemon wedgesto serve
Method
step 1
Heat the oil and cook the onion & garlic covered and on low heat until golden brown. About 5-10 minutes
step 2
Add the tomatoes, fish, mint, marjoram, salt, pepper and stir slowly, so as not to break the fish. Cook for about 5 minutes stirring occasionally.
step 3
Add the sherry or wine, give it a stir and cook until all liquid has evaporated.
step 4
Now add the stock pots or cubes to a measuring jug and dissolve them in some boiling water, about half a litre or so. Now add to the fish in the pot, add the remaining litre of boiling water. Stir carefully, add the tomato paste and stir again.
step 5
Bring to the boil and simmer on low to medium heat for about 30 minutes. Now if you do not like munching on the edible tiny fish bones, just pass the soup through a fine sieve before serving.
step 6
Serve hot with lemon wedges.
