Aljotta - Maltese Fish Soup

This Maltese soup obviously comes to be because of Malta's geographical location, that is, an island in the middle of the Mediterranean sea. Originally this soup was made by fishermen's wives to use up any small fish that would have gotten into the fishermen's nets. Most of the time this soup is made using these very famous Mediterranean small fish called Vopi (in Maltese). Funnily enough, these fish in English are called Boops Boops or Bogue, which is a species of small sea-bream. These fish are available in any Mediterranean fish market from Spain to Turkey but since I cannot find them over here in England I usually use either sprats or sardines. The soup will turn out equally delicious. This soup needs to have liquid consistency, like a broth and usually rice is added to it. Also, Amanda and most of the Maltese people leave this soup as it is but if you do not like small fish bones (which are completely edible) all you need to do is put it through a sieve before you ladle the soup into your serving bowl. It can be served as a starter or even as a main meal on its own when bread with crusty bread (preferably Maltese bread). Give it a go and if you want let us know if you like it or not. For about 6 portions as a starter you will need...

• 500g small fish like vopi, sprats, sardines, gutted but left whole
• 1 onion, finely chopped
• 6 garlic cloves, finely chopped
• 4 tomatoes, de-seeded & chopped
• 2 tablespoons tomato paste
• 1 tablespoon dried mint
• ½ teaspoon dried marjoram
• 100ml dry sherry or dry white wine
• 2 Knorr fish stock pots or stock cubes
• 1.5 litres boiling water
• Salt & pepper
• 2 tablespoons vegetable oil
• Lemon wedges, to serve

 How to...

1. Heat the oil and cook the onion & garlic until golden brown.
2. Add the tomatoes, fish, mint, marjoram, salt, pepper and stir slowly, so as not to break the fish. Cook for about 5 minutes stirring occasionally.
3. Add the sherry or wine, give it a stir and cook until all liquid has evaporated.
4. Now add the stock pots or cubes to a measuring jug and dissolve them in some boiling water, about half a litre or so. Now add to the fish in the pot, add the remaining litre of boiling water. Stir carefully, add the tomato paste and stir again.
5. Bring to the boil and simmer on low to medium heat for about 30 minutes.  Now if you do not like munching on the edible tiny fish bones, just pass the soup through a fine sieve before serving.
6. Serve hot with lemon wedges.

Enjoy!!

R&A