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Aljotta

Name: Aljotta
Prep time: PT20 minutes
Cook time: PT40 minutes
Total time: PT1 hour
Yield: 6
Cuisine: Malta
Ingredients: 800 g Small fish (e.g., sprats, sardines, bogue) (gutted but left whole); 2 tablespoons Olive oil; 1 medium Onion (finely chopped); 6 cloves Garlic cloves (finely chopped); 4 medium Tomatoes (de-seeded and chopped); 2 tablespoons Tomato paste; 1 tablespoon Dried mint; 0.5 teaspoon Dried marjoram; 100 ml Dry sherry or dry white wine; 2 Fish stock pots or cubes; 1.5 liters Boiling water; to taste Salt; to taste Black pepper; 100 g Rice (cooked); Lemon wedges (for serving); Fresh parsley (for garnish)

Maltese Fish Soup

Aljotta is a traditional Maltese fish soup, particularly popular during Lent due to its meat-free nature. It's characterized by its rich flavor derived from using whole fish, along with garlic, tomatoes, and aromatic herbs.

準備時間20 minutes

調理時間40 minutes

合計時間1 hour

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and golden, about 5-10 minutes.
2
Add the chopped tomatoes, whole fish, dried mint, dried marjoram, salt, and pepper. Stir gently to avoid breaking the fish. Cook for about 5 minutes, stirring occasionally.
3
Pour in the sherry or white wine and stir. Cook until the liquid has evaporated.
4
Dissolve the fish stock pots or cubes in about 0.5 liters of boiling water. Add this to the pot, along with the remaining 1 liter of boiling water.
5
Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the fish is cooked through and the meat is white and soft.
6
Carefully remove the fish from the soup. Let it cool slightly, then remove the head, tail, skin, and bones. Strain the soup broth back into the pot.
7
Add the cooked rice to the strained broth. Bring to a boil and cook until the rice is tender.
8
Return the flaked fish meat to the pot. Season with salt and pepper to taste. Add a squeeze of lemon juice.
9
Serve hot, garnished with fresh parsley and lemon wedges.

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💡 プロのコツ

✓Using whole fish, including the head and tail, is crucial for developing the soup's rich flavor.
✓Adjust the amount of herbs and seasoning to your preference.
✓If you can't find small fish, larger fish fillets can be used, but the flavor may be less intense.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes include a small amount of grated carrot or courgette for added texture.
A bay leaf can be added during the simmering process for extra aroma.