Aljotta / Fish Soup
Aljotta / Fish Soup

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aljotta / fish soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Aljotta / Fish Soup is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Aljotta / Fish Soup is something which I have loved my entire life.

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. 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.

To begin with this recipe, we have to prepare a few components. You can have aljotta / fish soup using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Aljotta / Fish Soup:
  1. Get 1 large onion (finely chopped)
  2. Take 3 clove garlic (finely chopped)
  3. Take 1/2 cup oil
  4. Make ready 2 1/2 tbsp tomato paste
  5. Take 2 knorr fish cubes
  6. Take 1 1/2 liter water
  7. Take salt
  8. Take ground black pepper
  9. Make ready basil
  10. Prepare mint
  11. Make ready marjoram
  12. Make ready 1 fish

Aljotta, a lemony, herb-rich fish soup, is one of the signature dishes of the Mediterranean island of Malta. In fact, this recipe is an adaptation of one I found on the island nation's tourist website. In a small pan, bring the soup base to the boil. Simmer for no more than two minutes.

Instructions to make Aljotta / Fish Soup:
  1. Put onions, garlic and oil in a medium pot and cook until onions are translucent. Then add tomato paste, stir and let cook for around a minute.
  2. Add fish cube and water or around 1 1/2 litres fish stock.
  3. Add salt, pepper, basil, mint, and marjoram
  4. Add fish and bring soup to boil, letting it boil for around 30 minutes
  5. Remove fish and remove bones, then throw meat back into soup. Can be served with rice

In a small pan, bring the soup base to the boil. Simmer for no more than two minutes. Rouille and croutons are the classic accompaniments to fish soup or bouillabaisse. A rich fish stock laced with plenty of garlic, tomatoes, fresh marjoram and given extra bulk with rice. Add the herbs and enough water to make the soup.

So that is going to wrap it up for this special food aljotta / fish soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!