Rating
5
Average: 5 (1 vote)
Yield
6 Servings
Nutritioni
Ingredients

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

6 tomatoes, sliced

1 bay leaf

Fresh mint

8 cups water

1 whole small fish, about 800 grams (1.75 pounds; traditionally rock fish, substitutes include halibut, flounder, or snapper), cleaned and cut into 4 pieces

100 grams (3.5 ounces) rice

Salt

Pepper

2 lemons (one for juice, one for garnish)

Fresh parsley

 

Instructions
  1. In a large pot, sauté the onion and garlic in olive oil until soft and golden.
  2. Add the tomatoes, bay leaf, mint, and water. Bring the mixture to a boil, then add the fish. Reduce the heat and simmer until the fish meat is white and soft.
  3. Remove the fish from the soup, allow it to cool until you can handle it, then remove the head, tail, skin, and bones.
  4. Strain the soup broth and return it to the pot.
  5. Cook the rice in the soup broth by bringing it to a boil and cooking until the rice is tender. Return fish meat back to the pot. Season with salt, pepper, and a squeeze of lemon.
  6. Serve hot with lemon wedges and parsley as garnish.

 

Recipe courtesy of Malta.com, photo courtesy of Fotolia. Learn more about Maltese cuisine and find more recipes for traditional Maltese dishes at Malta.com

How'd it Taste?

natasha mangion
0
i make aljotta today and I went here to check if I did it right :) ... but I put in 2 potatoes ... it s not wrong I think ,. good day all
Cynthia
0
Hi Natasha. In most recipes, adding or subtracting recipes is fine, so your potatoes are absolutely right if it tasted good to you! The only exception is baking, where changes can upset the balance of the recipe so that it may not work. Happy cooking adventures.
Cathy Mifsud
5
It only just hit me, searching for answers for an illness related to a hormone imbalance. I come from Malta, an Island who's traditional food staple is fish and broth made from heads to tail. This is a super nourishing food source, especially healing and supportive to thyroid function! Exactly what I need! So I made this soup using snapper heads and frame slow cooked 24 hours in my slow cooker, outside so it didn't stink out the house. It is surprisingly delicious! I can't stop eating it. Thank you!
Hannah-Oldways
0
Hi Cathy, so glad that you enjoyed the recipe!

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