2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
6 tomatoes, sliced
1 bay leaf
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
2 lemons (one for juice, one for garnish)
- In a large pot, sauté the onion and garlic in olive oil until soft and golden.
- 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.
- Remove the ﬁsh from the soup, allow it to cool until you can handle it, then remove the head, tail, skin, and bones.
- Strain the soup broth and return it to the pot.
- 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.
- 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