Aljotta: A Simple Mediterranean Fish Soup from Malta
Try this Aljotta: A Simple Mediterranean Fish Soup from Malta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 4 cloves garlic minced
- 1 large onion chopped
- 1 cup water
- 2 tablespoons extra virgin olive oil
- pinch of sea salt
- 1 tablespoon tomato paste
- freshly ground black pepper to taste
- 1 teaspoon dried marjoram
- 1 teaspoon dried mint
- 1/2 cup short grain brown rice
- 1 can of whole tomatoes (or 4 fresh peeled), chopped
- 2 cups quality fish stock
- 1 pound fish (i used rockfish but it can be light, white meat fish like sole, halibut, rockfish, or cod, or an oily fish like sardines or mackerel)
- 2 lemons (one for juice one for garnish)
- Carbohydrate 24.1021706243456 g
- Cholesterol 0 mg
- Fat 3.97225312498373 g
- Fiber 1.80566878224132 g
- Protein 2.6642899998505 g
- Saturated Fat 0.602151499996539 g
- Serving Size 1 1 bowl (245g)
- Sodium 9.99287499861204 mg
- Sugar 22.2965018421043 g
- Trans Fat 0.163663562495051 g
- Calories 141 calories
Pre-cook the brown rice in a separate pot. If you use white rice (I never do) you could cook it in the broth before adding the fish.Saute the onion and garlic with a pinch of salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).Add the marjoram and mint, tomato paste and tomatoes. Bring to a simmer.Add the fish stock and water and pepper. Bring back to a simmer.Add the fish and cook until done, about 5 - 10 minutes.Break up the fish into small pieces with a wooden spoon. Some traditional recipes run the whole soup through a sieve, but I prefer it a bit more rustic and chunky.Add the rice and stir.Serve hot, stirring in about a tablespoon of fresh lemon juice. Garnish with a lemon wedge.
