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Gordy’s Aljotta Fish Soup

August 29, 2010 by  
Filed under Recent Posts, Soups & Sauces

Gordy's Aljotta Fish SoupGordy’s Aljotta Fish Soup… bring Malta’s taste in a soup bowl!

In a small island like Malta, you can imagine how many recipes we have that contain fish as ingredient. It is widely used as it is not just for health reasons but it’s because it is easy to find around especially from a place called Marsaxlokk a typical Maltese Fish Village.

This small southern Maltese village is where the best fishermen’s are and where you can find the best fresh catch for your lunches or your dinners. You can see the fishermen from the early hours of the day getting inland on their typical Maltese fishing boats with their freshest catch that mostly goes to the many fish restaurants that are in the village which they turn into some delicious meals.

One of the most fish dishes requested in here is the Aljotta which is the fresh fish soup. You will find it in every restaurant in Marsaxlokk, but they all have their typical recipe for it. Two vital secrets for a good fish soup are the fish you use and the home made fish stock you will use for the Gordy’s Aljotta Fish Soup recipe.

Gordy’s Aljotta Fish Soup

Ingredients

2 onions, small diced

2 garlic cloves, finely chopped

1 celery stick, finely chopped

1 carrot, cut into small dices

2 potatoes small, cut into small dice

200g Dolphin Fish (Lampuki), cut into dice chunks

150g Common Dentex (Denci), cut into dice chunks

6 fresh prawns or king prawns cleaned, peeled & cut in half

2tbls fresh mint, chopped

1 lemon, only the juice

5 basil leafs, chopped

2 tbls, parsley, chopped

1.2 litres home made fish stock

 

 

 

 

 

Method for Gordy’s Aljotta Fish Soup

For the Fish Stock…

- In a deep pot pour 3 tbsp of olive oil on a medium heat flame and cook themirepoix (2 onions, 2 carrots, 2 celery sticks – roughly cut) for 2 mins then add the fish bones and other discarded pieces of fish you are using.

- Cook for further 3 mins and then add 3 tbsp of tomato paste to give a that red colour. Add 1 tbsp black peppercorns, 4 bay leafs & enough water to cover the bones.

- Boil for 15 mins. Then sieve through a sieve and skim the surface with a big spoon to remove the oil layer.

For Gordy’s Aljotta…

- Starting off by heating up a deep pot containing 3 tbsp olive oil and add the onion, celery, carrots & garlic and sweat off for 3 mins.

- Then add the tomato paste, all the herbs and continue cooking for 1 minute to extract the tomato paste colour. Then add the fish stock and the potatoes.

- Finally when the mixture boils add all the fish pieces including the prawns and by lowering the flame to low heat and poach them for 5-6 minutes more.Season with salt & pepper and squeeze some lemon juice on top.

- Serve hot with either fresh bread or toasted garlic bread.

PimpThatFood Tip

- Use always fresh fish that you buy from your local fishmonger and always check for fish freshness with full scales, bright red eyes & firmness.

- A great fish stock makes great fish soups, pasta fish based sauces & fish stews.

- If you don’t use all you home-made fish stock, you just transfer it in plastic cups or plastic bottles and freeze them. Make sure you stick on a sticker with item description & date for later use. Use in 3-6 months.

Gordy's Aljotta Fish Soup

Gordy’s Aljotta Fish Soup

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