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Aljotta (Fish Soup)
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3/4 cup extra-virgin olive oil, divided
1 large yellow onion, peeled and thinly sliced
6 cloves garlic, peeled
1 cup crushed tomatoes
3 sprigs basil leaves
3 sprigs mint leaves
3 sprigs marjoram leaves
salt and freshly ground black pepper
3/4 pound white potatoes, peeled and sliced
2 1/2 pounds whole meaty fish, such as pompano or porgy, cleaned and cut into 3 pieces
1/2 cup peas
6 slices country-style bread
directions
Heat 3 tablespoons oil in a medium saucepan over low heat. Add onions and garlic and cook 5 minutes. Stir in tomatoes and 6 cups water. Tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves, saving a bit of each for garnish. Season to taste with salt and pepper, and cook 20 minutes.
Add potatoes and cook until tender and slightly falling apart, about 15 minutes. Add fish and cook until firm, about 10 minutes. Toss in peas for the last 3 minutes of cooking.
Take fish from pot with a slotted spoon, allow to cool a bit, and remove heat, tail, skin, and bones. Return flesh and juices to pot.
Fry bread slices in remaining oil in a large skillet over medium-high heat, turning once. Ladle soup into individual bowls, garnish with herbs, and serve with fried bread.
added by
bondo
nutrition data
686 calories, 46 grams fat, 28 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
October 23, 2008
This is just like my mum does it, it is a maltese recipe and really good. Instead of bread we add cooked rice to the soup making it really fulfilling dish
May 10, 2008
I used frozen Mahi-Mahi steaks, and corn instead of peas, and had no mint, but with my fresh basil and oregano, it tasted marvelous. Very fast without bones, but I would try a whole fish also.