Aljotta

Garlicky Maltese fish soup with tomato, herbs and rice.

• Serves: 4 people
• Preparation: 15 min
• Cooking: 35 min

Ingredients

• 600-800g whole small fish (e.g. red snapper, sea bream, or mixed white fish), cleaned
• 3 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 medium onion (150g), finely chopped
• 2 medium tomatoes (300g), grated or finely chopped
• 100g short-grain rice
• 1.2 litres fish stock or water
• Juice of 1 lemon
• Small handful fresh parsley, chopped
• Salt and black pepper to taste
• Optional: pinch of dried marjoram or mint (some traditional versions include this)

Method

1. Soften the onion in olive oil, add the garlic and cook it gently without browning.
2. Add the tomatoes and cook until they begin to break down.
3. Pour in the stock, bring to a simmer and cook the rinsed rice for about 10 minutes.
4. Add the cleaned fish and simmer gently until both fish and rice are cooked; avoid vigorous stirring.
5. Debone and return the fish if desired, then finish with parsley, lemon, salt and pepper.

Food safety: Cook fish to at least 63°C, or until opaque and separating easily with a fork.