Aljotta (Maltese Fish Soup)
1/2 cup rice (white or brown)
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 tsp dried marjoram
1 tbsp tomato paste
1 28-oz can whole peeled tomatoes, chopped or crushed by hand
2 cups fish stock
1 cup water
Freshly ground black pepper, to taste
1 lb white fish fillets (halibut, haddock, cod)
1 tbsp freshly squeezed lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
- Cook rice according to package directions. Remove from heat and set aside.
- In a heavy bottomed stock pot, heat oil over medium heat. Add onion, garlic, and a pinch of salt. Sauté until onion is translucent.
- Add marjoram, tomato paste, tomatoes, fish stock, water, and black pepper. Bring to a boil and reduce to a simmer.
- Add fish and cook until just flaking, about 5-10 minutes.
- Using a wooden spoon, break up the fish into bite sized pieces.
- Add cooked rice, lemon juice, parsley, and mint. Stir to combine and serve.