Aljotta – traditional Maltese fish soup

Ingredients for 5 servings:

• 800 g fish, lighter (e.g. Pangasius, Tilapia, Pacific pollock or Alaska pollock), frozen
• 1 large onion(s)
• 4 cloves garlic
• 1 can/n tomatoes, chunky, alternatively: 4 fresh tomatoes, peeled and chopped
• 1 tbsp tomato paste
• 400 ml fish stock
• 200 ml water
• 1 sprig(s) mint
• 1 tsp marjoram, dried
• 1 lemon(s), juice
• 1 lemon(s), cut into pieces
• 2 tbsp olive oil
• some salt and pepper, freshly ground
• 120 g rice, brown or white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice according to the package instructions. Defrost the frozen fish slightly. Finely chop the peeled onion. Halve the peeled garlic, coat it with salt, and press it finely (the salt coating will form a paste). Heat the olive oil in a wok or wide saucepan and sauté the onions and garlic until translucent. Increase the heat, add the tomato paste, and fry briefly. Deglaze with the tomatoes, water, and fish stock. Add finely chopped mint and marjoram. Bring the stock to a boil. Add the fish (the whole fish or just the fillet, depending on your taste). Cook until the fish is cooked, about 5-10 minutes. Then, using a wooden spoon, break the fish into bite-sized pieces. Add the drained rice to the soup. Season to taste with lemon juice, pepper, and salt. Serve the finished fish soup with the lemon wedges on the side. Enjoy! Background: Aljotta is a traditional dish in Malta, served especially during Lent, when meat is not allowed. The main ingredient is fish, which is often used whole, with head and fins. The soup is quick to prepare and tastes pleasantly fresh.